Chicken stuffed mozzarella and pepper rolls

INGREDIENTS

3 Tbsp olive oil

1 teaspoon chili powder

¼ teaspoon salt

4 chicken breast

½ yellow bell pepper

½ red bell pepper

1 ½ cup shredded mozzarella

2 cups white wine

INSTRUCTIONS

Preheat oven to 375 degrees

In a small bowl add chili powder and salt ,stir

Cover your kitchen counter with the cutting board, next slice any excess fat from the chicken

Using a meat pounder or a rolling pin , pound the chicken to an even thickness.

Place the chicken into a large resealable freezer bag and pour in the olive oil,chili powder and salt over top, make sure they are evenly coated.

Chop up the bell peppers

In a medium bowl put together the bell peppers and shredded mozzarella,stir until they are evenly mixed

Spray a 9x13 pan with cooking spray

As you take out the chicken from the bag, and place the chicken on a plate and spoon the mozzarella and pepper mixture on the wider side and roll it to the smaller end, stick toothpick in the middle to keep everything together and place in baking pan repeat until they are all in the pan.

Take the remaining filling and place on top of the chicken roll, next pour in the wine in the pan so it will reach about ½ inch up the pan, so the chicken will stay moist.

Bake for 30 to 40 minutes until they are fully cooked through

Serve and enjoy

Additional:

The chicken pairs well with white rice and tikka masala sauce