This post for Roasted Red Pepper and Tomato Stuffed Chicken is sponsored by Pacific Foods. I received compensation, but all opinions are my own.
I LOVE a stuffed, baked chicken breast, but I find that they can be easily dried out in the oven. This Roasted Red Pepper and Tomato Stuffed Chicken stays moist and packed with flavor thanks to the Pacific Foods Organic Roasted Red Pepper and Tomato Soup. The chicken is stuffed with a roasted red pepper, tomato and cheese mixture and then baked in the soup with some extra cheese.
There is one person who loves a stuffed chicken breast more than me and that is my girlfriend, Amy. It seems like every time I have chicken defrosted and I ask her what I should make she says, “Stuff it!” I am all for a stuffed chicken breast, but then I have to think about so many other components.
Using the Pacific Foods Organic Roasted Red Pepper and Tomato Soup for this Roasted Red Pepper and Tomato Stuffed Chicken takes some of the guesswork out of the recipe. I know that this creamy and hearty soup will bring a warm, comforting flavor to my dish. Once I had tasted the soup, it was very easy to pick accompanying ingredients that could be used to stuff the chicken.
This recipe is bursting with flavor but is versatile enough to pair with many side options. This Roasted Red Pepper and Tomato Stuffed Chicken can be a wonderful meal prep item and then packed for lunch with a simple green salad. When I first tested this recipe I enjoyed it with some simple roasted fingerling potatoes.
Not only is this recipe delicious, but it is also easier than you might think to put it together. This one-pan meal comes together in about 10 minutes and then all you need to do is place it in the oven to bake. The trickiest part about making this recipe is cutting a pocket into the chicken in order to stuff it. Even if you mess up on this step and slice your chicken all the way through, your Roasted Red Pepper and Tomato Stuffed Chicken will still be delicious.
You will only need a few simple kitchen tools and basic ingredients in order to make Roasted Red Pepper and Tomato Stuffed Chicken. To start you will need a sharp chef’s knife to slice a pocket into your chicken. Then, you will need a baking dish. The baking dish that I used was about 6” x 7” and it was perfect for 2 stuffed chicken breasts.
This recipe calls for a few simple ingredients. You will need 2 boneless, skinless chicken breasts. To make the stuffing for the chicken you will use roasted red peppers, tomato paste, shredded mozzarella cheese, dried oregano and basil, salt, and some of the Pacific Foods Organic Roasted Red Pepper and Tomato Soup.
You will use another cup and half of the soup when baking the chicken. The other ingredients you will need are some extra mozzarella cheese and basil for garnishing.
To make Roasted Red Pepper and Tomato Stuffed Chicken preheat the oven to 400F and spray a small baking dish with oil. Then, take boneless skinless chicken breasts and slice horizontally through the middle, but do not cut all the way through. You are making a small pocket for the filling.
Next, place the chicken under a sheet of plastic wrap or in a plastic bag and pound thin with a meat tenderizer. To make the filling, combine 2 tbsp of Pacific Foods Organic Roasted Red Pepper and Tomato Soup, 1/2 cup mozzarella cheese, 1/4 chopped roasted red peppers, 1 tbsp tomato paste, 1 tsp salt, 1/2 tsp dried oregano, 1/2 tsp dried basil in a small bowl until ingredients are evenly combined. Then, stuff each chicken breast with half of the mixture.
Next, pour 1/2 cup of Pacific Foods Organic Roasted Red Pepper and Tomato Soup into the baking dish. Then, place the stuffed chicken breasts on the soup. Pour another 1 cup of Pacific Foods Organic Roasted Red Pepper and Tomato Soup on top of the chicken. Then, place the baking dish in the oven and bake for 35 minutes.
Remove the baking dish from the oven and top the chicken breasts with additional mozzarella cheese. Then, broil for 5 minutes or until the cheese is brown and bubbling. Finally, garnish with fresh basil. Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days. Keep reading to find the full recipe! If you make this recipe, please let me know in the comments or on Instagram.