Kitchen notes · a little help before you start
Roasted Peppers and Asiago Stuffed Chicken Breasts
Roasted Peppers and Asiago Stuffed Chicken Breasts is made with chicken breasts, roasted red peppers, and asiago cheese.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Original yield
- Serves 3
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Include the rest
Leave time for the resting step before continuing.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Prepare the first additions
Set out the ingredients needed for the first cooking step.
Get to know the ingredients
medium tomatoes (chopped)
In the method: Prep: Preheat oven to 375 F degrees.
asiago cheese (shredded)
In the method: Prep: Preheat oven to 375 F degrees.
parsley (chopped)
In the method: Prep: Preheat oven to 375 F degrees.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 3. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 medium tomatoes (chopped)Ingredient note
Source: 1 cup asiago cheese (shredded)Ingredient note
Source: ¼ cup parsley (chopped)Ingredient note
Source: ¼ cup roasted red peppers (chopped)Ingredient note
Source: ½ cup breadcrumbsIngredient note
Source: 3 large chicken breastsIngredient note
Source: ½ teaspoon salt (or to taste)Ingredient note
Source: ½ teaspoon pepper (or to taste)Ingredient note
Source: ½ teaspoon paprikaIngredient note
Source: 1 tablespoon olive oil
How to make it
0 of 6 steps completeMake room for Roasted Peppers and Asiago Stuffed Chicken Breasts
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Rest and serve: Rest for 10 minutes before slicing.
A little more help as you go
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Prepare the pan
Follow the pan-heating step before adding its ingredients.
A few questions you might have
What should I prepare first?
Set out the oven and skillet. Start with this step: Prep: Preheat oven to 375 F degrees.
Which preparation step should I plan for?
Leave time for the resting step before continuing.
What check should I look for as it cooks?
Transfer the skillet to the preheated oven and finish cooking the breasts until chicken is cooked through, about 15 minutes.
Is there another preparation step to plan for?
Use the chopping, slicing or cutting preparation specified.
Additional recipe notes
If you don’t have an oven safe skillet, after browning the chicken, transfer it to a baking dish and bake it for 15 minutes or until the chicken is cooked through. (as seen in pictures) Leftovers : Transfer leftovers to an airtight container once the chicken has fully cooled to room temperature. They will last 3-4 days in the fridge.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
