New #Recipe Stuffed #Chicken Primavera #48in48

The original post can be found: HERE

I will start with: this tasted amazing BUT the smell was heavenly!!!

Original recipe below with my changes in RED.

Total Time: Prep: Level: Easy – Serves: ((This is accurate.  Easy and quick to make.))


  • 4 boneless skinless chicken breasts
  • 2 tbsp. extra-virgin olive oil
  • kosher salt (Pink Himalayan Salt)
  • Freshly ground black pepper
  • Beer Can Chicken Spices
  • 1 tsp. Italian seasoning – Used Italian seasoning but boosted it a bit with extra garlic salt and fresh oregano)
  • Two tablespoons minced garlic from the jar
  • 1 zucchini, halved and thinly sliced into half moons – I used yellow squash, I like the sweeter taste of it
  • 3 medium tomatoes, halved and thinly sliced into rounds – I used one Roma tomato because I am the only one in the house who eats tomatoes.
  • 2 yellow bell peppers, thinly sliced – 1 red bell, it was large
  • 1/2 red onion, thinly sliced – I wish I had a red onion, alas green onions were on hand
  • 1 c. shredded mozzarella – used more like 2c
  • 4 small red potatoes, cut thinly
  • 1 small can of mushroom halves (did not have fresh on hand)


  1. Preheat oven to 400º. Place chicken on a cutting board (I put olive oil on the pan to make sure the cheese and chicken did not stick) and make 5 slits in each breast (I found 4 made more sense as my breasts were not overly large – I chuckle as I reread that line), being careful not to cut through completely (I cut completely thru on a couple of slices but the extra cheese acted as a glue). Drizzle oil over chicken and season with salt, pepper, and Italian seasoning (and oregano, and minced garlic and garlic salt).
  2. Stuff each chicken breast with zucchini, tomato, bell pepper, and red onion. Not everyone in my house likes tomatoes, not every one likes mushroom.  Not everyone likes “healthy veggies.”  Because of different taste buds, I made all four slightly different.  For Hubby, I used the thin red potatoes, the red peppers and the entire can of mushrooms.  Some of it over-filled the chicken but made no difference, a ton of cheese on top held it together.  For me, it was all the veggies but no mushrooms.  For my son, only potatoes.  For my daughter, a little mix of all.  I had a ton of leftover veggies.  I spread them around the chicken breasts to have extra sides.
  3. Sprinkle each chicken breast with mozzarella.  First I sprinkled the diced green onions and then heck, I sprinkled a ton of mozz all over the chicken and all over the extra veggies.  It made it all amazing!
  4. Bake until chicken is cooked through and no longer pink, 25 minutes.
  5. Serve.

It was delicious, smelled AMAZING and easy to make. So, of course I HIGHLY recommend you try it. 

If you try it, please let me know what you think in the comments below.

Some of my pictures:

The veggies I started out with (and spices and whatnot):

It was a very visual dish, with all of the colors.

Told you. A TON of cheese.  In retrospect, I should have used all three cups.

Here is the funny thing. The smell was so OUT OF THIS WORLD that when I pulled it from the oven I completely forgot to take a pic.  So below, the pic on the left is of some of the spare veggies that I tossed around the chicken for extras.  The one on the right is actually of the dish in a Tupperware container (I took it to my daughter who I was helping move into a new apartment).  I will make it again and, when I do, I will take a proper finished product pic and update this blog.

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