Thursday, August 26, 2010

Stuffed Chicken Valentino

I don't know why this is called Chicken Valentino.  Perhaps its because it is designed to make you fall in love with it on the first bite.  On first glance, even.  Oh man, were these Deee-Licious.  My tummy is grumbling, just thinking about them. (And I just finished dinner!!)  They are moist and tender, with a filling of cheese and peppers that feels decadent, but is actually very, very easy.  So easy, in fact, that you could make these for company, and present yourself as the fancy-pants cook you want people to think you are, without the normal effort that being a fancy-pants requires.  I know will!

I found the inspiration recipe on, and changed it according to what we had in the house today.  I had 2 chicken breasts on the bone, which I've never cut off before while it was raw, but I did a halfway decent job, considering I was elbow deep in chicken before I realized I didn't know what I was doing.  (Never fear, its fairly intuitive.  But if you're one whose intuition does not tend toward chicken, I've found an instructional video for you, so you never have to find yourself wondering if you're navigating the deboning process correctly.)  I served said deliciousness over a bed of quinoa pilaf with leeks (recipe to follow on another day, after its been perfected) and broccoli.  You could pair it with wild rice or serve it over pasta.  The possibilities are endless, because this, my friends, this chicken is the star of the show.  Yum yum.

Stuffed Chicken Valentino
  • 2 skinless, boneless chicken breast halves
  • 1/2 tsp. oregano
  • 1 tablespoon grated Parmesan cheese
  • 1 (6 ounce) jar roasted red bell peppers, drained and squeezed in paper towel
  • 1tablespoon cup chopped fresh basil or chives
  •  2 slices low moisture mozzarella cheese, cut in half (use shredded if you have it)  Heck use more if you have it!
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • a dash of lemon juice


  1. Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with other chicken breast.
  2. Combine Parmesan cheese with seasonings and chopped basil/chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 2 halves of mozzarella side by side. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Season rolls with salt and pepper to taste.
  3. Preheat oil in pan you can use in oven.  Place chicken rolls top town to brown.  Brown on all sides, then place whole pan into the oven to finish cooking.
  4. Bake in preheated oven for 5-7 min, then turn oven off, and let finish cooking in warm oven while you finish preparing your sides/veggies. 
  5. Remove from oven, slice to display the colorful filling.  Dash a little bit of lemon juice over the top to make it "fresh" and serve.

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