Stuffy Chicken Breast

Stuffy Chicken Breast

4-5 boneless, skinless chicken breast
1 can diced tomatoes
4 oz. orzo (cooked to just before al dente)
1 red pepper (chopped)
1 green bell pepper (chopped)
1 tbsp. garlic (minced)
2 tbsp. poultry seasoning
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)

Preheat oven to 425 degrees. Clean chicken and cut so it opens like a book;-) Season chicken with garlic, poultry seasoning, salt, pepper and garlic powder. Combine the tomatoes, orzo, red peppers and green peppers and open the flaps of the chicken; add the mixture in the middle of the flap and close the flap. Bake chicken for 20-25 minutes and serve hot.

*Johnna's tip: Add cheese is you like. Pecorino is recommended with this recipe. Also substitute rice for the orzo if desired.

*Johnna's tip: This is also an opportunity to squeeze whatever veggies you want into the dish...add asparagus, corn or broccoli.

Picture source: http://www.epicurious.com/recipes/food/views/CHICKEN-BREASTS-STUFFED-WITH-FONTINA-ARTICHOKES-AND-SUN-DRIED-TOMATOES-241332