Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breasts

  2. 8 tsp. dijon mustard

  3. 2 tsp. dried basil, divided

  4. 2 tsp. dried oregano, divided

  5. 1/2 tsp. garlic powder, divided

  6. 1/2 tsp. salt, divided

  7. 1/2 tsp. pepper, divided

  8. 4 thick slices mozzarella cheese

  9. 1/2 cup all purpose flour

  10. 4 tbsp. olive oil, divided

  11. 2 medium onions, peeled and sliced

  12. 12 large fresh mushrooms, sliced

  13. 1 large red bell pepper, stemmed, seeded and sliced

  14. 1 large green bell pepper, stemmed, seeded and sliced

  15. 1/4 cup dry white wine

Instructions Jump to Ingredients ↑

  1. Pound out chicken breasts to 1/4 inch thick. Spread 2 tsp. dijon over each breast. Stir together 1 tsp. basil, 1 tsp. oregano, 1/4 tsp. garlic powder.

  2. tsp. salt and 1/4 tsp. pepper in a small bowl. Sprinkle herb mixture over chicken. Place 1 slice mozzarella in the center of each chicken breast. Roll up and secure with toothpicks. Dredge rolled chicken in flour to coat. Heat 2 tbsp. oil in a large skillet. Add onions and cook until tender, stirring occasionally, about 7 minutes. Add mushrooms, bell peppers, wine and remaining basil, oregano, garlic powder, salt and pepper. Cook until peppers are soft, stirring frequently, about 5 minutes. Transfer to a bowl. Add remaining 2 tbsp. oil to skillet. Add chicken and cook until browned and cooked through, turning occasionally, about 8 minutes. Return vegetables to skillet and heat through. Serve immediately.


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