Roasted Red Pepper & Goat Cheese Stuffed Chicken

Time & Servings
4 servings
15 min ready time =
15 min cooking
  • 2 220g pkgs. Marcangelo Chicken Breast Portions 5336
  • 3 tbsp prepared basil pesto 5337
  • 3 oz goat cheese 5338
  • 1/4 cup chopped roasted red pepper 5339
  1. Preheat oven to 425° F (220° C).
  2. Pound chicken breasts between sheets of plastic wrap until very thin.
  3. Combine pesto, cheese and red pepper for stuffing. Spread mixture on half of each chicken breast, dividing evenly. Fold breast over to cover filling. Place on parchment-lined baking sheet.
  4. Bake for 10 to 12 minutes or until cooked through.


• These taste as good as they look! Add a simple salad or green vegetable to complete the meal.

• Use your favourite flavour of Marcangelo Chicken Breast. The Sweet BBQ is especially good with the goat cheese.

• Try with Marcangelo Pork Loin Centre Steaks for another great taste.

• Try sun-dried tomato pesto or tapenade instead of basil pesto.

• A gluten-free choice.