Pan seared chicken breast stuffed with Italian sub fillings and topped with melted mozzarella.
Course Main Course
Cuisine American
Keyword stuffed chicken breast recipe
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Calories 550kcal
Ingredients
4mediumchicken breasts
Salt and pepper
4slicesprovolone cheese
4slices mortadella
8slicesthinly sliced salami
8slicesthinly sliced capicolla
2ouncessliced roasted red peppers
2ouncespepperoncini
2tablespoonolive oil or avocado oil
4ouncesshredded mozzarella
2tbsp fresh chopped basil
Instructions
Preheat the oven to 350F. Cut a deep slit sideways into each chicken breast but don't cut fully in half. Lay each breast open like a book and season lightly with salt and pepper.
Top each opened chicken breast with a slice of provolone, a slice of mortadella, two slices of salami, and 2 slices of capicolla. Add a few slices of roasted red pepper and pepperoncini on top.
Fold the chicken breasts tightly around the fillings and secure the openings with toothpicks. Season the outside lightly with salt and pepper.
Heat a large ovenproof skillet over medium heat. Add the oil until shimmering, then add the chicken breasts. Cook until golden brown, about 3 or 4 minutes on each side.
Sprinkle the top of each chicken breast with mozzarella and place the whole pan in the oven. Bake about 15 to 20 minutes, until the chicken reaches 165F on an instant read thermometer.