Roasted Stuffed Chicken

Hello! I hope you’re hungry, because I’ve got a delicious recipe inspired by Cinex by Ionic (a Cartridge).

Roasted Chicken Stuffed with Mozzarella and Crusted with Parmesan, with Roasted Vegetables


  • Boneless, Skinless Chicken Breasts (1 per person)
  • Shredded Mozzarella Cheese (0.5 ounce per person)
  • Parmesan Cheese (not grated)
  • Garlic (1 clove per person)
  • Onion (1 small onion per person)
  • Red Bell Pepper (0.5 pepper per person)
  • Yellow Bell Pepper (0.5 pepper per person)
  • Potato (1 per person)
  • Asparagus (5-8 stalks per person)
  • Pepper
  • Oil (vegetable or olive)
  • Your Favorite Spices

My usual rule of thumb is to make my recipes in terms of the number of people I am cooking for. I made this dish for just my fiancé and myself, but we like to have left overs so I make enough for four. I usually keep in mind their likes and dislikes as well. For example, my fiancé won’t eat asparagus so I don’t need to cook any for him. However, we both really like onions and potatoes, so sometimes I add a little extra. Feel free to adjust my portions and ingredients for what your family will enjoy!

  1. Preheat the oven to 400ºF.
  2. Clean the potatoes and chop into small squares. 20180415_140109
  3. Clean the asparagus and cut the bottom of the stalks off.20180415_140820
  4. Clean the bell peppers, cut the tops and bottoms off, and cut into long slices. 20180415_141202
  5. Peel the skins off of the onions, cut the tops and bottoms off, and cut into circles. Push the layers apart.                                                     20180415_140542
  6. Remove the skins from the cloves of garlic. Cut half of them into thin slices and mince the other half.                                             20180415_142243
  7. Place all ingredients from steps 2-6 into a large bowl, coat with oil and spices, and toss to coat evenly.
  8. Evenly place the ingredients on a baking sheet and set aside.
  9. Slice the parmesan cheese into thin slices (enough to coat the top of the chicken breasts). Set aside.
  10. Shred the mozzarella (you can use whole mozzarella if you prefer). Set aside.20180415_143232
  11. Rinse and prep the boneless, skinless chicken breasts, then cut them hoagie style.
  12. Fill the chicken breasts with the mozzarella cheese.20180415_145421
  1. Heat oil in a skillet.
  2. Place the baking sheet of vegetables in the oven.
  3. Sear both sides of the chicken breast in the oil (about 60 seconds on each side).
  4. Place the chicken breasts on a baking sheet (prep with aluminum foil to reduce dish labor).
  5. Add a layer of parmesan cheese to the top of the chicken breasts.
  6. Place the baking sheet with the chicken breasts in the oven.
  7. Set a timer for fifteen minutes. Continue to monitor and check the internal temperature of the chicken. Remove the vegetables and chicken when the internal temperature of the chicken has reached a minimum of 165ºF.
  8. Plate and serve!                                                        20180415_153802

If you give this recipe a try, let me know! I’d love to hear how it went!

Thanks for reading!





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s