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Italian Stuffed Chicken

Wow.  This recipe definitely wowed my family for sure.  The chicken has this amazing, creamy stuffing that separates it from just regular same-ole, same-ole.  Definitely a winner!


  • 1 batch Boursin cheese (see recipe below) 
  • 4 small roasted red bell peppers (about 1 1/2 ounces each) 
  • 4 large boneless chicken breasts 
  • Salt and pepper, to taste 
  • 12 thin slices tomato (about 3 medium tomatoes) 
  • Olive oil for drizzling (1/2 tablespoon per breast) 
  • Fresh parsley, chopped, optional


Butterfly the chicken by making a shallow horizontal cut along the thickest long edge of each breast and then run the knife toward the other side stopping within a quarter to half inch of the opposite edge. Cut the red peppers open flat and pat them dry. Place the chicken breasts on a large foil-lined baking sheet. Season them on both sides and then open them up. Lay one pepper on the bottom section of each breast.

Spoon 1/4 of the Boursin cheese on top of each red pepper in a large dollop. There’s no need to spread it around because you’ll do that when you fold the top flap of the chicken over it. Fold the top flap of each breast up and over the filling, enclosing it as well as you can. Gently press down on the chicken to slightly distribute the cheese filling more evenly but keep the pile of cheese as thick as you can.

Place 3 slices of tomato on top of each breast, overlapping them as shown in the photo. Drizzle the tomatoes with oil then sprinkle with a little salt. You can sprinkle a little chopped fresh parsley over the top for color. Bake at 425º 20 minutes or until the chicken is done. The tomatoes will look a bit shriveled.

Ingredients Boursin Cheese:

  • 8 ounces cream cheese, softened 
  • 2 cloves garlic, coarsely chopped 
  • 1/8 teaspoon pepper 
  • 1/8 teaspoon dill 
  • 2 teaspoons chives 
  • 2 tablespoons fresh parsley, chopped

In a food processor, process the cream cheese and garlic until blended. Add the remaining ingredients and process until well combined. Put in an airtight container and chill a couple hours or overnight to allow the flavors to develop.

We think this would go nicely with: Merlot

Happy Eating Friends! ~Trina


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