2 Fresh Boneless/Skinless Chicken Breasts 1/2 Cup Frozen or Fresh Peas 1/8 Cup Chopped Fresh Mushrooms 1 TBLS Chopped Red Bell Pepper Salt Pepper Paprika Garlic Powder Plastic Wrap Toothpicks Foil Non-Stick Spray
Lay chicken breast onto a large piece of plastic wrap. Sprinkle with seasonings. Fold over the wrap to cover chicken. Using a meat malet, flatten out the chicken breast (I place a hand towl over the plastic so as to not tear it). In a bowl, mix peas, mushrooms and red bell pepper. Divide the mixture between the two chicken breasts, spooning the mixture to one side then fold the unfilled side. Secure with toothpicks. Place foil over a small baking sheet and spray with non-stick spray. Place stuffed breasts onto the covered sheet. Bake at 325 for 25 to 35 minutes (until center reaches 180 degrees). Perfect for toaster ovens with bake settings. Makes two stuffed chicken breasts.