Baked Stuffed Chicken Breast Recipe

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Christiana George
Christiana George
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

I have been asked by many of you to share a recipe for a stuffed chicken breast. After all, it is a very popular dish in the United States, especially southern states. In fact, it is one of the most ordered dishes in many restaurants.

Personally, I like to make my own version of these chicken breasts because they are so much healthier than the ones served at restaurants and are also cheaper too! You can use this recipe as a guide when you want to make some baked stuffed chicken breasts at home.


1-1/2 teaspoons salt

1/2 teaspoon pepper

3 tablespoons all-purpose flour, divided

3 tablespoons butter or margarine, divided

2 large sweet red peppers, cut into strips (about 4 cups) or 1 can (16 ounces) whole tomatoes, drained and chopped fine (about 2 cups) and 1 cup fat-free chicken broth.

1/2 cup chopped onion

1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided

4 boneless skinless chicken breast halves (about 1-1/2 pounds total), cut horizontally almost in half to make 6 pieces.

1/3 cup grated Parmesan cheese


Preheat oven to 400 degrees F. Lightly grease a 13x9x2-inch baking dish. Arrange chicken breasts in dish, spacing evenly. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.

Place about 2 tablespoons flour in each breast half, patting on flour to coat well.

In a 10-inch skillet over medium heat, melt 1 tablespoon butter and the remaining 2 tablespoons butter; add onion and red peppers; cook until tender, stirring occasionally (about 5 minutes).

Stir in tomatoes and broth; bring to boiling over high heat. Reduce heat to low; simmer 5 minutes or until mixture thickens slightly.

Remove from heat; stir in remaining 1 tablespoon flour and the remaining 1/2 teaspoon pepper. Spoon tomato mixture evenly over chicken breasts, spreading to cover completely (about 3/4 cup sauce for each breast half).

Top with about 2 tablespoons mozzarella cheese for each breast half, spreading to cover completely. Sprinkle with Parmesan cheese.

Bake at 400 degrees F for 30 minutes or until chicken is no longer pink (170 degrees F) and juices run clear when thickest part of chicken is pierced with a knife.

Remove from oven. Cover with foil and let stand for 5 minutes before serving.

Nutrition Facts:

1 serving = 3 pieces chicken + 1/3 cup tomato sauce + 2 tablespoons mozzarella cheese + 2 tablespoons Parmesan cheese


Calories: 326.4; Total Fat: 12.7g; Cholesterol: 82mg; Sodium: 579.5mg; Total Carbohydrate: 8.6g; Dietary Fiber: 0.6g; Protein: 36.8g

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