Wednesday, February 4, 2009

Roasted Red Pepper and Cheese stuffed Chicken Breast

Well we took out some what. We had some roasted red peppers and some of those Babybel cheeses hanging around, so I cut them up, rolled them up in the chicken (which we had pounded to thin them out) and threw them in the oven set to 350 degrees Fahrenheit. After 30 minutes we checked them and decided they needed another 10 minutes. It was pretty good, but a stronger tasting cheese would be good...maybe next time.

1 comment:

Taryn said...

wow- that looks gourmet! I have only made stuffed chicken once- it was good, but so much work!