Shelly's Recipe

ROSEMARY & PROVOLONE STUFFED CHICKEN

Category: Chicken

6 (6-oz) boneless skinless chicken breast halves
3/4 cup chicken broth and apple juice
1 tbsp lemon juice
1 tsp coarse ground pepper
6 oz Provolone cheese, shredded
1/4 cup chopped red bell pepper
1/2 cup sliced green onions
2 tbsp finely chopped fresh rosemary
Fresh rosemary sprigs, if desired

Pound chicken breasts to 1/4-inch thickness between sheets of waxed paper.

Combine chicken broth, apple juice, lemon juice and ground pepper in large resealable plastic food bag. Tightly seal bag; turn bag several times to coat chicken. Place bag into 13x9-inch pan. Refrigerate, turning occasionally, at least 2 hours.

Remove chicken breasts from marinade. Discard marinade. Pat chicken dry.

Heat oven to 350. Combine cheese, bell pepper, green onions and chopped rosemary in large bowl. Place about 3 tbsp mixture on 1 side of each chicken breast. Fold unfilled side over to cover filling. Press edges to seal. Place filled chicken breasts into 13x9-inch casserole dish. Bake, uncovered, for 35 to 40 minutes or until chicken reaches 165. Top chicken with remaining cheese mixture. Continue baking until cheese is melted and top is brown (2 to 3 minutes).

To serve, place chicken breast onto serving plate; garnish with fresh rosemary sprigs, if desired. Serves