Hard times befell my kitchen today. I was whipping up my third batch of 'maliabars' (thanks to my friend Steph for coining this term in reference to the homemade larabars I posted about recently) in my trusty food processor when things went south. I heard a funny sound from the machine and promptly smelled smoke. The processor was burning up, and I was sure it was about to burn my house down. So I did what any quick thinking Minnesota chef would do--I opened the door and threw the darn thing in the snow so it could chill out. True story.
I had to quickly wipe my tears and get on with my day--dinner had to be made. I decided on this quick little stuffed chicken number and it was surprisingly tasty and so easy that I actually made dinner for tomorrow night (coming soon, Chipotle Chicken Chili) while it baked. After that little victory, a glass of wine, and some piano therapy I am over the kitchen tragedy. I wonder what kind of fabulous new food processor I can stumble upon tomorrow? You can bet I'll be on the prowl.
Roasted Red Pepper, Basil, and Mozzarella Stuffed Chicken...or we just called it "Pizza Chicken"
-slightly adapted from barbellsandbellinis.com
-4 chicken breasts
-2 roasted red peppers, cut into 1 " pieces (most of a 12 oz jar)
-8 oz fresh mozzarella cheese (cut into 8 slices)
-1 T Italian or Pizza seasoning (I used the Penzeys pizza seasoning, because I just felt like it)
-1 bunch fresh basil
Butterfly the chicken breasts (do not cut all the way through) and open like a book. Sprinkle with salt and pepper and half of the Italian/pizza seasoning. Place 1 slice of cheese, 1/4 of the red peppers, and several basil leaves on one side of each breast. Fold the other side over the ingredients and sprinkle with the remaining seasoning. Bake for 40 min at 400 degrees, or until chicken is done. Remove from oven and turn the broiler on. Place the remaining 4 cheese slices on each piece of chicken and broil for 4-5 minutes, or until cheese is melted.