Roasted Red Pepper Mozzarella Chicken

$- 4 boneless, skinless chicken breasts - 2 large roasted red peppers, sliced - 1 cup fresh mozzarella cheese, shredded - 1/4 cup basil pesto - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves Gathering the right ingredients is key to making Roasted Red Pepper Mozzarella Chicken. You want to start with fresh, good-quality chicken breasts. The chicken should be boneless and skinless for an easy cook. Next, roasted red peppers add a sweet, smoky flavor. You can buy these in a jar or roast your own. The fresh mozzarella cheese melts beautifully, adding creaminess. You should aim for about a cup, shredded for easy melting. Basil pesto adds a fragrant touch. This green sauce brings herbs and garlic to the dish. You will need about a quarter cup, which is enough to cover the chicken. For seasoning, you want simple but effective flavors. Olive oil keeps the chicken moist. Garlic powder and dried oregano enhance the taste. Use salt and pepper to make all the flavors pop. Finally, fresh basil leaves serve as a garnish. These leaves add color and a burst of flavor. With all these ingredients ready, you are set to create a delightful meal that is sure to impress. {{ingredient_image_1}} - Preheating the oven Start by preheating your oven to 375°F (190°C). This step gets your oven ready for baking. - Mixing the seasoning In a small bowl, combine 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and salt and pepper. Stir until mixed well. This will add great flavor to your chicken. - Coating the chicken Take 4 boneless, skinless chicken breasts and rub the seasoning mix all over each piece. Make sure to coat them evenly for the best taste. - Adding pesto, peppers, and cheese Place the chicken in a baking dish. Spread 1/4 cup of basil pesto evenly on top of each chicken breast. Next, lay 2 large roasted red peppers, sliced, over the pesto. Finally, sprinkle 1 cup of shredded fresh mozzarella cheese on top of the peppers. This creates a flavorful, cheesy layer. - Baking time and checks Bake the chicken in the preheated oven for 25 to 30 minutes. Check to ensure the chicken is cooked through and the cheese is bubbly and golden. - Resting and garnishing Once the chicken is done, let it rest for a few minutes. This helps keep it juicy. Before serving, garnish with fresh basil leaves for added flavor and a nice touch. Picking the right chicken Choose boneless, skinless chicken breasts for this dish. They cook evenly and remain juicy. Look for fresh chicken with a pink color. Avoid any that appear gray or have a foul smell. If you can, buy organic or free-range chicken. It tends to have better flavor and texture. Choosing quality roasted red peppers Look for jarred roasted red peppers packed in water or oil. These have great flavor and texture. If you prefer, you can roast fresh red peppers. Just place them on a grill or under a broiler until the skin chars. Let them cool, then peel off the skin. Ensuring even cooking To cook the chicken evenly, pound it to a uniform thickness. This helps it cook through without drying out. Use a meat mallet or rolling pin. When you place the chicken in the oven, ensure there's space between pieces for even heat flow. Melting cheese perfectly To get gooey, melted mozzarella, use fresh mozzarella cheese. Shred it just before using for the best texture. Add the cheese during the last 10 minutes of baking. This way, it melts nicely without overcooking or burning. Best side dishes to accompany the meal Serve this chicken with a fresh side salad. A simple mix of greens, tomatoes, and cucumbers works well. You can also pair it with roasted vegetables or garlic bread. For a heartier side, try pasta tossed in olive oil and herbs. These sides complement the rich flavors of the chicken perfectly. Pro Tips Use Fresh Ingredients: Opt for fresh mozzarella and homemade pesto if possible to enhance the flavors of the dish. Don’t Overcook the Chicken: Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to keep it juicy and tender. Experiment with Toppings: Add other toppings like spinach or sun-dried tomatoes for additional flavor and texture. Let it Rest: Allow the chicken to rest for a few minutes after baking to retain its juices and improve the overall taste. {{image_2}} You can change up the cheese in your dish. Try provolone or gouda for a twist. If you want a stronger flavor, use feta cheese. You can also swap the pesto. Use sun-dried tomato spread or a garlic butter mix for a new taste. You can grill the chicken instead of baking. Grilling gives it a smoky flavor. Just cook it for about 6-7 minutes on each side. You can also use a slow cooker. Cook on low for 4-6 hours. This method keeps the chicken juicy and tender. If you need a gluten-free dish, check your pesto. Some brands add gluten. You can make your own with basil, nuts, and olive oil. For low-carb options, skip the pasta sides. Serve your chicken with a fresh salad or steamed veggies. To store leftovers, let the chicken cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to cover the container well to keep moisture in. For freezing, slice the chicken into portions. Wrap each piece in plastic wrap, then place them in a freezer bag. Remove as much air as you can. This will help prevent freezer burn. The chicken can stay frozen for up to three months. When you're ready to eat, thaw the chicken in the fridge overnight. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes. This keeps the chicken juicy and tasty. The cooked Roasted Red Pepper Mozzarella Chicken lasts up to three days in the fridge. In the freezer, it lasts up to three months. Always check for any signs of spoilage before eating. If it smells off or looks strange, it's best to throw it away. You can add heat with peppers or spices. Try using jalapeños or crushed red pepper flakes. You can also mix hot sauce into the pesto for an extra kick. Just remember to taste as you go. Adjust the spice to fit your taste. Yes, you can use chicken thighs instead of breasts. Thighs are juicier and have more flavor. They also cook well with this recipe. The cooking time may change slightly, so check for doneness. Always ensure the meat reaches 165°F (75°C) for safety. You can serve this dish with many sides. A simple green salad pairs well. Roasted vegetables also make a great choice. Try garlic bread for a tasty addition. Rice or pasta can soak up the flavors too. This blog post covered how to make Roasted Red Pepper Mozzarella Chicken. We discussed the main ingredients, cooking steps, and tips for success. You learned about ingredient selection, cooking methods, and how to store leftovers. Try these ideas to make the dish your own. Feel free to experiment with flavors or swap ingredients based on what you like. Whether grilling or baking, this recipe is sure to please. Enjoy your cooking adventure!$

Roasted Red Pepper Mozzarella Chicken

A delicious chicken dish topped with roasted red peppers and melted mozzarella cheese.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Ingredients

4 pieces boneless, skinless chicken breasts
2 large roasted red peppers, sliced
1 cup fresh mozzarella cheese, shredded
1 quarter cup basil pesto
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Preheat your oven to 375°F (190°C).
In a small bowl, mix together the olive oil, garlic powder, oregano, salt, and pepper. Rub this mixture all over the chicken breasts to coat them evenly.
Place the seasoned chicken breasts in a baking dish.
Spread a thin layer of basil pesto on top of each chicken breast, ensuring they're evenly covered.
Lay sliced roasted red peppers on top of the pesto-covered chicken.
Generously sprinkle shredded mozzarella cheese over the top of the peppers.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
Once done, let the chicken rest for a few minutes before serving.
Garnish with fresh basil leaves for a burst of flavor and color.

Notes

Let the chicken rest before serving for better flavor.

Keyword chicken, mozzarella, pesto, roasted red pepper