Ingredients

The following ingredients have 4 Servings
  • 6-7 boneless skinless chicken breasts
  • 8 ounces cream cheese ( - room temperature)
  • 1-2 cups Sargento Chef Blends Shredded 6 Cheese Italian (divided)
  • 1 red pepper ( diced into small pieces)
  • 1 cup plain greek yogurt
  • ½ cup parmesan cheese
  • 1 cup bread crumbs
  • 1 tsp garlic powder
  • ½ tsp season salt
  • ¼ tsp salt
  • ¼ tsp pepper

Instruction

  • Spray a 9x13 glass baking dish with cooking spray - set aside.
  • Preheat the oven to 375 degrees.
  • In a mixer - combine the cream cheese, 1 cup of the shredded cheese & the bell pepper - beat until well blended and creamy.
  • In a small bowl combine greek yogurt & parmesan cheese - whip together until fully blended - set aside.
  • Pound chicken breast with a meat tenderizer until flat.
  • Take each chicken breast & spoon a little of the cheese/bell pepper mixture in the center - roll it up & place it in the prepared baking dish. Repeat with each breast.
  • Once all the chicken is stuffed - spread on your yogurt/cheese mixture.
  • Top with the bread crumbs and seasonings (garlic, seasoned salt, salt and pepper).
  • Bake for 25 minutes or until internal temp reaches 165 degrees.
  • When you have about 5 minutes left - remove & top with the remaining cheese & return to the oven to allow it to melt & brown.