Italian Stuffed Chicken

This was a definite pinterest success. I found the idea here: http://www.barbellsandbellinis.com/2013/05/roasted-red-pepper-mozzarella-and-basil.html  

I used this recipe as a base, but then I changed it up a bit.

Ingredients: 

3 Chicken breasts

1 Red bell pepper

Fresh spinach or baby spinach

1 medium tomato

Shredded mozzarella cheese (or fresh sliced)

Basil (preferably fresh, but I used dry and it was still great)

Italian seasoning

Grated Parmesan cheese (I used the dry powdered kind)

Salt and pepper

Directions:

Preheat oven to 350. Slice red pepper into strips and saute with black pepper. Set aside. Butterfly chicken breasts by slicing from the long side and cutting almost all the way through, stopping just before the other side. Grease a 9x13 glass baking dish. Open chicken and place in pan. Sprinkle with basil and Italian seasoning. On one half of the butterfly, place 3 strips of red pepper, 2 slices of tomato, a handful of spinach, and mozzarella cheese. 

 Close the top flap of the chicken and sprinkle with more Italian seasoning, salt and black pepper.

Bake chicken for 30-40 minutes or until chicken is no longer pink. Remove from oven, and turn oven to broil. Sprinkle top of chicken with mozzarella cheese and Parmesan cheese. Broil for 5 minutes or until cheese is golden and bubbly. Enjoy!