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Roasted Red Pepper and Tomato Stuffed Chicken

  • 10 min
    Prep Time
  • 50 min
    Total Time
  • 2 people
  • 873 per 1 serving


  • 2 ounces boneless, skinless chicken breast (2 breasts)
  • 4 cups Pacific Foods™ Organic Creamy Roasted Red Pepper & Tomato Soup
  • 1/2 cup mozzarella cheeseplus more for serving
  • 1/4 cup roasted red bell pepper, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried basil leaves


  • Step 1

    Preheat oven to 400°F and spray a small baking dish with oil. Take boneless skinless chicken breasts and slice horizontally through the middle, but do not cut all the way through- you are making a small pocket for the filling. Place the chicken under a sheet of plastic wrap or in a plastic bag and pound thin with a meat tenderizer. 

  • Step 2

    Combine 2 tbsp of soup, 1/2 cup mozzarella cheese, 1/4 chopped roasted red peppers, 1 tbsp tomato paste, 1 tsp salt, 1/2 tsp dried oregano, 1/2 tsp dried basil in a small bowl until ingredients are evenly combined. Stuff each chicken breast with half of the mixture. 

  • Step 3

    Pour 1/2 cup of soup into the baking dish and place the stuffed chicken breasts on the soup. Pour another 1 cup of soup on top of the chicken. Place the baking dish in the oven and bake for 35 minutes. 

  • Step 4

    Top the chicken breasts with additional mozzarella cheese and broil for 5 minutes or until the cheese is brown and bubbling. Garnish with fresh basil and enjoy immediately or store in an airtight container in the refrigerator for up to 4 days.

Calories 873
Total Fat 24 g
Sat. Fat 10.8 g
Trans Fat 0 g
Cholesterol 308 mg
Sodium 3034 mg
Total Carb 41 g
Dietary Fiber 4 g
Sugar 31 g
Protein 115 g
Vitamin D 1 %DV
Calcium 38 %DV
Iron 32 %DV
Potassium 42 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.