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5 from 2 votes

Cheesy Stuffed Chicken

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings
Author Stacey Little

Ingredients

  • 1 (6-ounce) container Greek yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup Sargento® Chef Blends™ Shredded 6 Cheese Italian
  • 1 tablespoon butter
  • 1 red bell pepper (seeded and thinly sliced)
  • 1/2 white onion (thinly sliced)
  • 1 cup sliced mushrooms
  • 2 cloves garlic (minced)
  • 4 boneless skinless chicken breasts

Instructions

  • Preheat the oven to 350° F. In a small bowl, combine the Greek yogurt, salt and pepper. Transfer half of the yogurt to another small bowl and mix it with the cheese. Set them both aside.
  • Melt the butter in a medium skillet over medium heat. Add the pepper, onion, and mushrooms and cook for about 10 minutes or until the vegetables are tender. Stir in the garlic, cook for 1 minute and then remove from the heat to cool.
  • Meanwhile, use a paring knife to cut a deep pocket on the side of each chicken breast. Divide the cheese and yogurt mixture equally and spoon it into the pockets. Next, take the yogurt mixture with just the salt and pepper and coat the chicken breasts. Now, divide the sauteed veggies and stuff them into the pockets on top of the cheese mixture. Place the chicken breasts on a rimmed baking dish or pan that has been coated with nonstick cooking spray or parchment. Cook for 30 to 35 minutes, to until the chicken is cooked through.


* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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