Stuffed Mozzarella Chicken w/ Roasted Red Pepper & Garlic

Stuffed Mozzarella Chicken

I love this Stuffed Mozzarella Chicken recipe. Not only is it super simple, but it’s fresh and light, despite mounds of mozzarella.



  • 2 tbsp extra virgin olive oil (bonus if you have garlic-infused olive oil)
  • 2 boneless, skinless free-range chicken breasts
  • 10 fresh basil leaves
  • 8 small herb marinated mozzarella balls (like you find in the deli section)
  • 6 garlic cloves
  • 1 roasted pepper, sliced in half the long way
  • 1 tbsp all-purpose chicken seasoning (or your favorite seasoning for chicken)
  • a pinch of garlic salt
  • freshly cracked pepper
  • 1 tbsp chopped fresh oregano (or 1 tbsp Italian seasoning)


  1. Preheat oven to 400 degrees F
  2. Pound slightly and then butterfly the chicken breasts
  3. Place fresh basil in each of the breasts, then top with 4 mozzarella balls each, and squeeze garlic cloves between them.
  4. Top with 1/2 of red pepper on top of the mozzarella.
  5. Drizzle the marinated oil from the mozzarella over the breasts if you like, otherwise, drizzle with olive oil/garlic olive oil.
  6. Sprinkle seasoning, a decent dose of garlic salt and ground pepper over breasts.
  7. The sprinkle chopped oregano over the whole thing.
  8. Place in a glass baking dish, or on a baking pan with parchment paper.
  9. Bake uncovered for 40 minutes or until internal temp reaches 180 degrees F.


Recipe note: If you can’t find the mini mozzarella balls that are marinated in oil and herbs in your fresh deli section or olive bar, feel free to use a regular ball of mozzarella cut into 4 slices.


Keywords: Stuffed Mozzarella Chicken