Rosemary amp Provolone Stuffed Chicken
From karlyn255 15 years agoIngredients
- 6 (6-ounce) boneless skinless chicken breast halves shopping list
- 3/4 cup chicken broth shopping list
- 3/4 cup apple juice shopping list
- 1 tablespoon lemon juice shopping list
- 1 teaspoon coarse ground pepper shopping list
- 6 ounces Alpine Lace® Deli Reduced Fat provolone cheese, shredded shopping list
- 1/4 cup chopped red bell pepper shopping list
- 1/2 cup sliced green onions shopping list
- 2 tablespoons finely chopped fresh rosemary shopping list
- Fresh rosemary sprigs, if desired shopping list
How to make it
- Pound chicken breasts to 1/4-inch thickness between sheets of waxed paper.
- Combine chicken broth, apple juice, lemon juice and ground pepper in large resealable plastic food bag.
- Tightly seal bag; turn bag several times to coat chicken.
- Place bag into 13x9-inch pan.
- Refrigerate, turning occasionally, at least 2 hours.
- Remove chicken breasts from marinade.
- Discard marinade.
- Pat chicken dry.
- Heat oven to 350°F. Combine cheese, bell pepper, green onions and chopped rosemary in large bowl.
- Place about 3 tablespoons mixture on 1 side of each chicken breast.
- Fold unfilled side over to cover filling.
- Press edges to seal.
- Place filled chicken breasts into 13x9-inch casserole dish.
- Bake, uncovered, for 35 to 40 minutes or until chicken reaches 165°F.
- Top chicken with remaining cheese mixture.
- Continue baking until cheese is melted and top is brown (2 to 3 minutes).
- To serve, place chicken breast onto serving plate; garnish with fresh rosemary sprigs, if desired.
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