January 21, 2011

Chicken Stuffed with Roasted Red Pepper and Basil

Oh my. This chicken was a winner. I made this for our guests on New Year's Eve and it was a hit. 

The chicken was tender (I may have pounded out my frustrations of 2010 on it), the red peppers, basil and asiago were a perfect combination and the sauce, oh, the sauce, was amazing and really, the icing on the cake.

When we're having company over, I really love a make-ahead dish so I can spend time with them when they come over and I am not relegated to kitchen. This one I could do 85% in advance (i.e. stuffing the chicken), but I did have to be a little more attentive while cooking it as it's cooked on the stovetop. Next time, I probably wouldn't have had a salad course (which I couldn't enjoy as I was monitoring the chicken), and just do a traditional appetizer people can enjoy until dinner is served. 

Chicken Stuffed with Roasted Red Pepper and Basil
Serves 6
Printable Recipe


  • 6 boneless, skinless chicken breasts
  • 2 medium red peppers, roasted and skins removed, cut into thirds
  • 20-24 fresh medium-large basil leaves
  • 1 cup asiago cheese, shredded
  • 1/2 tsp salt and pepper
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1/2 cup white wine OR 1/2 cup chicken stock
  • 1 1/2 cups whipping cream


  • Cut chicken breasts in half lengthwise, being sure to leave a hinge. Pound to flatten slightly. 
  • Open and sprinkle each breast with salt and pepper. Inside, evenly divide the red peppers, basil and shredded cheese. Fold breasts over using toothpicks to close them.
  • In a large skillet, heat half the oil and cook chicken for seven minutes on each side until no longer pink. Remove to plate and set aside.
  • In the same skillet, add remaining oil to pan, add onions and cook. Stir in wine for three minutes. Add the cream, salt and pepper. Simmer for five minutes until thickened.
  • Return chicken to pan and cook for five more minutes until heated through.
  • Serve breasts and top with wine sauce. Garnish with parsley if desired. 


  1. Sounds fantastic. Love it that you used roasted pepper instead of raw pepper. All your frustrations for 2010 pounded into one dish, no wonder it was very tender.

  2. you're a lady after my own heart. this looks sooo good. i was just thinking about roasted a couple of red peppers that i bought on sale at the grocery store and this might be the perfect use for them!

  3. This stuffing sounds amazing. I'm not usually a huge fan of chicken, but this is one piece that I would love to bite into.

  4. This sounds like a wonderful dish. The stuffing you've used for the chicken sounds delicious and the dish seems not too hard to prepare. Very nice! I hope you have a great day. Blessings...Mary

  5. This looks awesome, Lindsay. Next time you have your wonderful parents for dinner, you should surprise them with this dish. Serve it with that beautiful cappuccino cheesecake for dessert, and I just know they will be so proud of you.

  6. that chicken looks like it was very tasty, a perfect blend of flavors..very festive too!

  7. The chicken dish looks wonderful. A nice stuffing with delicious flavors.

  8. I made some very similar 2 years ago but with oven dried tomatoes. Roasted peppers must taste good as well. Thanks for sharing!

  9. What a great chicken dish with all of my favorite flavors - roasted red peppers, basil and cheese. You've got a winner here.

  10. This looks wonderful and a keeper; I printed this one out.Thank you for sharing.

  11. This chicken sounds delicious! We eat a LOT of chicken around here, and I'm always looking for something new with great flavors like these!

  12. Great filling. We just did chicken roulades tonight, stuffed with a mixture of breadcrumbs, lemon zest, smoked sun-dried tomatoes, green olives and oregano. A light sauce over top was reduced white wine, chicken broth, lemon juice, onions and of course the deglazed chicken bits on the bottom of the pan. Stuffing chicken any which way never fails to please!





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