Roasted Red Pepper and Garlic Stuffed Mozzarella Chicken
If there’s one thing I love about having an herb garden it’s that I can take prettier photos. I know it sounds vain, but like, how much better does this photo look with a little sprig of oregano in the background? You know I’m usually not about the garnish for the sake of a garnish, but in this case I used the heck out of that oregano in this recipe and it came out awesome. And I feel like you’ll see this now and be like dammmmmn I need to try that. And you do, because it’s good. Without the sprig, who knows what you would have thought? It would have been a sprigless shame.
So onto the food, because I love this recipe. Not only is it super simple, but it’s fresh and light, despite mounds of mozzarella. The roasted red pepper (which you can find in a jar, or you can roast yourself) melts in your mouth after it’s baked into the chicken with garlic cloves and fresh basil. You’ll like this one, even if you think you won’t like red peppers, you’ll like it. I swear, it all melds together here in the best way possible.
See the full recipe here: Roasted Red Pepper and Garlic Stuffed Mozzarella Chicken