READY IN 55 mins

Stuffed Chicken Valentino

Read Reviews (232)

"This is a dish to serve guests - be ready to impress! Good enough to be served at a high-priced restaurant, but easy enough to make yourself. Creamy mozzarella and roasted red peppers make the dish really special. Serve over pasta with Alfredo sauce." — Crumpet

Directions

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 remaining chicken breasts.
Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil.
Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.

Kitchen-Friendly View

PREP 30 mins
COOK 25 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 10, 2005

This was great! I did add some spices to the tops of the chicken breasts. I added garlic powder, pepper, red pepper flakes and some rosemary leaves. It really was a great dish and definitely one that will impress dinner guests. I served it with linguine noodles mixed with olive oil, salt, pepper, red pepper flakes, rosemary and garlic, which was a great complement to the flavors of the chicken. Thanks!

—LADYSIMMONS21

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Most Helpful Critical Review

Jun 08, 2010

This dish was ok. My father & brother loved it but I was not crazy about it. I used the block mozzarella as suggested by others but found it very difficult to roll the chicken. I would suggest using shredded mozzarella. I baked the chicken for 30 minutes at 350 and broiled for 15 minutes & the chicken was cooked perfectly. I may make this dish again.

—Brittany Poole

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296 Ratings

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Aug 03, 2005

LOVED THIS RECIPE THE ONLY CHANGE I DID WAS WRAP THE CHICKEN IN FILO DOUGH, THEN BAKE IT. ALSO MADE A ROASTED RED PEPPER AND GARLIC CREAM SAUCE TO GO OVER THE TOP. PEOPLE RAVED ABOUT IT!!!!

—TVLSHARRIS

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Jul 17, 2007

This recipe is good. As stated by a previous reviewer, you will be doing a bit of prep work but it will be worth it. I agree that the chicken should be baked and then broiled to be crispy on the outside (if that is what you like). I agree about sliced cheese versus shredded. I agree that roast red peppers add a great flavor. Next time I will experiment by adding some spinach or asparagus which may add to the elegance of this dish. 7/17/07 I did add the asparagus to the chicken for a dinner party and it was delicious. It was so pretty to see the red, white and green inside the chicken. I think it needs a sauce over the top though. I will continue to perfect this recipe.

—Chef Danielle

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Feb 13, 2009

Very nice dish. The flavors all work well together and the presentation is pretty and colorful. I seasoned the breasts with salt and pepper and didn't bother mixing the seasonings, Parmesan and chives, just sprinkled them on the chicken one by one. Just a matter of personal taste I guess, but the only thing I didn't like about this was the dried Italian seasoning, which I found unpleasantly harsh. I would have much preferred fresh, even if it meant choosing only one herb to save on cost--fresh basil, for instance, would be wonderful! Loved the addition of the roasted red pepper. I made this easy on myself by baking this at 400 degrees for 20-25 minutes, which browned the chicken beautifully. I served this with fresh asparagus and "Elegant Orzo with Wilted Spinach and Pine Nuts," also from this site.

—naples34102

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Dec 19, 2006

This is a definite 5 star recipe. I added marinated artichokes w/ the filling (which added even more flavor), and I put italian dressing over the chicken instead of olive oil. I will make this chicken dish again!

—Summer

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Jun 16, 2005

So flavorful! Make sure you don't overcook. I thought it tasted best when the red bell peppers were in every bite, not spaced out inside the chicken.

—OUMARIE

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Jul 25, 2005

This chicken was great! Just like the recipe said looked like it came out of a fancy restaurant, but was very easy to make. We did use the Italian blend cheese and we also added fresh minced garlic inside the chicken. we will defintely make this again.

—KEITHPATTI

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Nutrition

Calories
234 kcal
12%

Carbohydrates
2.9 g
< 1%

Cholesterol
75 mg
25%

Fat
10.4 g
16%

Fiber
0.5 g
2%

Protein
30.6 g
61%

Sodium
602 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stuffed Chicken Valentino

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 234
Calories from Fat: 93

% Daily Value *
Total Fat 10.4g 16 %
Saturated Fat 2.5g 13 %
Cholesterol 75mg 25 %
Sodium 602mg 24 %
** Potassium 325mg 9 %
Total Carbohydrates 2.9g < 1 %
Dietary Fiber 0.5g 2 %
Protein 30.6g 61 %
Sugars 1.4g
Vitamin A 39 %
Vitamin C 45 %
Calcium 14 %
Iron 14 %
** Thiamin 9 %
** Niacin 147 %
** Vitamin B6 41 %
** Magnesium 14 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.