- 3 large chicken breasts
- 2 medium tomatoes chopped
- 1 cup asiago cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped roasted red pepper
- 1/2 cup breadcrumbs
- salt and pepper to taste
- 1/2 tsp paprika
- 1 tbsp olive oil
Preheat your oven to 350 F degrees. Get a medium bowl ready to add all your ingredients for the stuffing. Start by chopping up about 2 medium size tomatoes.
Although not necessary, I chopped some parsley only because I love the beautiful green color it adds.
Chop about 1/4 cup of roasted red pepper, if you don’t have roasted pepper, just plain red bell pepper will do.
To the bowl, add 1 cup of shredded asiago cheese.
You can substitute mozzarella for the asiago cheese, if you don’t have any. You’ll also need about 1/2 cup of breadcrumbs, I used some with Italian seasoning but plain will do just fine.
If you want you can add some salt and pepper, I didn’t add any salt, because the asiago cheese is salty enough as it is. Stir all the stuffing ingredients together, well.
See how beautiful it looks, gorgeous colors. Next you’ll need to pound the chicken breasts with a meat mallet or a rolling ping, not too much because we don’t want the meat to break apart.
I had 3 large chicken breasts, so I divided the stuffing in 3, but there is definitely enough stuffing for 4 breasts. Place 1/3 of the stuffing on the chicken breast, and roll it up. I stuck some toothpicks in so that it would stay put, and after the chicken is baked you can easily remove them.
Repeat with remaining chicken breasts and stuffing. Rub about a tbsp of olive oil to the bottom of a baking dish, and place the rolled up breasts in the baking dish.
I sprinkled some salt and pepper, paprika and some dried parsley for color and baked them in the oven for about an hour. When they are done, remove the breasts from the baking dish, remove the toothpicks and let them sit for about 10 minutes. After 10 minutes, you can slice them up with a knife if you prefer and serve them with a nice salad or mashed potatoes.