Stuffed Chicken Breast with mozzarella, ham and pepper

Stuffed Chicken Breast with mozzarella, ham and pepper

By 22/01/2016

I have a yummy and easy recipe for the weekend!

I bought a couple of chicken breasts, I stuffed them with ham, mozzarella, pepper and basil leaves and popped them in the oven... it was such a tasty meal! I loved that melted mozzarella escaping as I was cutting the chicken!

I have been quite busy with my sister Laura... we have been cooking a lot and have been preparing lots of yummy recipes which I am looking forward to sharing in the next couple of weeks. We are not chefs, just two girls who love food so sooo much! My kitchen is in such a state, we have been making 3 recipes in one go I am off to clean everything now.

I love working in a team and I know when she goes back to Italy next week I shall be sad 🙁  I will be missing her loads.

Well, I shall just have to make the most of our time together now and we are indeed having a great time!

  • Prep Time : 30 minutes
  • Cook Time : 25 minutes



Cut a slit along the side of each chicken breast. Open it out into a pocket with the help of a knife and season it.

cutting chicken breast

Wash the pepper, cut it in half or into quarters (if it is quite large), remove seeds and filaments. Heat up a pan, oil it a little and cook the pepper until soft on both sides. This will take about 10 minutes.

roasting peppers

Put a slice of ham, a slice of mozzarella, half of the pepper and a basil leaf inside your chicken breast pocket then press well to close. You can prick it with a toothpick if you are worried that the filling might come out during cooking.

chicken breast stuffing

Whisk a egg yolk with a fork then brush it onto the chicken.

brushing with egg yolk

Coat it with breadcrumbs and put it on an oiled baking tray or cover it by parchment paper.

coating with breadcrumbs

Drizzle with olive oil on top

pouring oil

Cook for 20 minutes at 200C or 400F.

Stuffed chicken breast with mozzarella, ham and pepper

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16 Responses to Stuffed Chicken Breast with mozzarella, ham and pepper

  1. Sue Olivant

    My sister is coming over next weekend and said she would like chicken. I was going to do chicken filled with Boursin wrapped in Parma ham, but I will definitely do this recipe. It looks delish! Will let you know how it goes. Xxx

    • Alida

      I am pleased to have inspired you to try this. Have a good weekend with your sister xx

  2. elisabetta

    Love this recipe Alida, especially as the chicken is baked instead of fried. So glad you are keeping busy and having fun in the kitchen with Laura. Look forward to the new recipes.

    • Alida

      I prefer it too that it is not fried. The stuffing makes it tasty anyway. Even when I do sardines in the oven I do that sometimes. I sprinkle some olive oil and breadcrumbs on them and they are just as tasty as if they were pan fried. Have a good start of the week Elisabetta x

  3. Kate - Gluten Free Alchemist

    Sounds like you are having so much fun with your sister! Looks like you are cooking up a storm…… another lovely recipe Alida……

  4. gloria

    This sounds and look amazing cara!!
    Love it!!

  5. marcela

    best chicken breast ever! I love this inspiring recipe!Also, I really like your presentation! Can’t wait to give it a try

    • Alida

      Thanks Marcela, I love to try new things and new combinations of flavours. Sometimes they work and sometimes they don’t but this one certainly does.

  6. speedy70

    Mamma mia che piattino sfizioso Alida…. prendo subito nota, trppo sfizioso il pollo così!!!!

  7. la cucina di Molly

    Complimenti a te e tua sorella, siete bravissime, ottimo questo petto di pollo farcito, con i peperoni e prosciutto deve essere squisitissimo… aspetto altre ricette! Buona domenica, un bacione!

    • Alida

      Grazie cara un abbraccio!!

  8. Dottie Sauchelli Balin

    Dear Alida,
    This recipe looks awesome…I think this would make anyone what to eat this dish. I love chicken breast cutlets and with the pepper, ham, and cheese inside …wow! that must be delightful. I am trying to catch up with all of your posts..sorry I have not been able to comment lately, but I am so busy running back and forth from my mom at the rehab, and my dad at his house. My mom had a setback on the 16th of this month. She had to go to the hospital for a blood transfusion. Then on last Tuesday she went back to the rehab with the ambulance. It has been really crazy, so I am sorry that I can not comment on all of your posts. I will go back to see the ones I your blog is one of the best. Hope all is well with your beautiful family…will chat soon…Hugs…
    Dottie 🙂 <3

    • Alida

      Don’t worry Dottie, it doesn’t matter about the comments and you have enough on your plate at the moment. I hope your mum will be feeling better soon xxx

  9. Sue Olivant

    Hi Alida, I made this last night and it was a success, so many lovely flavours. I did add some baby spinach leaves that needed using up. Very moist and dinner party status as I prepared it in advance and just added the breadcrumbs before oven cooking. Thanks for sharing this and I will certainly do it again. Still making the little chicken balls for Phil’s lunch box as they freeze very well. I must spend more time looking at your gluten free recipes. Best wishes to you all. Xxx

    • Alida

      Thanks Sue, it is so nice to hear that! I am pleased you enjoyed the recipe. My sister often comes up with interesting ones! Take care xx

  10. Carolina

    I’m Argentinian and my dad used to do this with pork and chicken. I’m 22 and I recently got married. Being young I want to always cook something new for my husband and this is something I loved eating as a kid and will definitely cook it for my husband

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