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Roasted Red Pepper and Goat Cheese Stuffed Chicken

15 mins (Prep) and 12 mins (Bake)

red pepper goat cheese stuffed chicken with asparagus on white plate


  • 2 220g pkgs. Marcangelo Chicken Breast Portions

  • 3 tbsp prepared basil pesto

  • 3 oz goat cheese

  • 1/4 cup chopped roasted red pepper

Cooking Instructions

  1. Preheat oven to 425°F (220°C).

  2. Pound chicken breasts between sheets of plastic wrap until very thin.

  3. Combine pesto, cheese and red pepper for stuffing. Spread mixture on half of each chicken breast, dividing evenly. Fold breast over to cover filling. Place on parchment-lined baking sheet.

  4. Bake for 10 to 12 minutes or until cooked through.