Best Stuffed Chicken Valentino Recipes

STUFFED CHICKEN VALENTINO

Stuffed Chicken Valentino image

This is a dish to serve guests--be ready to impress! Good enough to be served at a high-priced restaurant, but easy enough to make yourself. Creamy mozzarella and roasted red peppers make the dish really special. Serve over pasta with Alfredo sauce.

Provided by Emily Compson Trenbeath

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
2 tablespoons grated Parmesan cheese
1 (6 ounce) jar roasted red bell peppers, drained
¼ cup chopped fresh chives
4 tablespoons shredded mozzarella cheese
salt and pepper to taste
2 tablespoons olive oil

Steps:

Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts.
Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil.
Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 2.9 g, Cholesterol 75.2 mg, Fat 10.4 g, Fiber 0.5 g, Protein 30.6 g, SaturatedFat 2.5 g, Sodium 602.5 mg, Sugar 1.4 g

STUFFED CHICKEN VALENTINO

Stuffed Chicken Valentino image

We love this recipe, but would like to have some type of topping on the chicken once it is rolled up. Perhaps breadcrumbs?

Provided by Carla Tipton

Categories Chicken

Number Of Ingredients 8

Ingredients

4 boneless chicken breasts
1/2 tsp italian seasoning
2 Tbsp parmesan cheese
1 6 oz. jar roasted red pepper, drained
1/4 chives, bunch
4 Tbsp mozarella, shredded
2 Tbsp olive oil
salt and pepper to taste

Steps:

1. Preheat oven to 350. Slice chicken in half lengthwise, leaving attached at one side; opened and laid flat..should resemble butterfly. Pound flat.
2. Combine parmesan, italian seasoning, chives, s & p, and sprinkle over chicken. At 1 end of breast place 3 strips of pepper. Top with mozarella, and roll up tightly starting on the side with peppers and cheese. Insert toothpick.
3. Place in prepared baking dish with olive oil. Bake 15 minutes, then set oven to broil for 5-10 minutes. Remove and slice.

STUFFED CHICKEN VALENTINO

STUFFED CHICKEN VALENTINO image

Categories Chicken

Yield 2

Number Of Ingredients 8

Ingredients

2 skinless, boneless chicken breast halves
1/2 teaspoon dried Italian seasoning
1 tablespoon grated Parmesan cheese
1/2 (6 ounce) jar roasted red bell peppers, drained
2 tablespoons chopped fresh chives
2 tablespoons shredded mozzarella cheese
salt and pepper to taste
1 tablespoon olive oil

Steps:

Preheat oven to 350 degrees F Pound 2 chicken breasts thin Combine Parmesan cheese with Italian seasoning, garlic and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil. Bake in preheated oven for 20 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.