Philly Style Mushroom Asiago Chicken Stuffed Peppers
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
Author: Judith Hannemann
Serves: 4
Ingredients
- 2 large green bell peppers
- Seasoned flour
- 1 large boneless skinless chicken breast
- 1 medium onion, sliced
- 8 oz sliced fresh mushrooms
- 1 clove garlic, minced
- 4 sprigs fresh thyme -OR- ¼ tsp dehydrated
- 1 cup dry white wine -OR- water
- 1 envelope Swanson Flavor Boost (chicken) -OR- 1 chicken stock cube
- ¼ cup shredded asiago cheese
- ¾ cup heavy cream
- 4 thick slices mozzarella
- 3 tbs olive oil
- 1 tbs butter
- Seasoned Flour:
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp salt
Instructions
- Cut peppers in half through stem; remove seeds and veins.
- Bring about 4 quarts of water to a boil. Add pepper halves and boil for 5-7 minutes. This blanches the peppers, but the peppers should not get soft. Remove and drain. Set aside to cool.
- Slice chicken breast into ¼-inch slices. Dredge in seasoned flour.
- Heat a large skillet over medium-high heat. Add oil and butter (it’s OK if the butter browns–it adds flavor). Add the chicken and brown.
- Add the mushrooms, onions, garlic and thyme. Saute for 5 minutes.
- Add the stock packet (or cube) and the wine (or water). Stir; reduce heat to low, cover and cook for 10 minutes.
- Add the cream and the shredded asiago cheese, stir until cheese is melted.
- Spoon chicken mixture into pepper halves. Top with mozzarella slices.
- Heat broiler to HI heat.
- Place peppers on baking sheet and broil until cheese is melted, bubbly and begins to brown.
- Serve immediately.
- Serves 4
