This is going to look fancy, but putting it together couldn’t be easier. Enjoy!

Cheesy Stuffed Chicken

Prep time:  20 minutes

Cook time: 35 minutes

Total time:  55 minutes

Serves 4

Ingredients

• 1 (6-ounce) container Greek yogurt
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup Sargento Chef Blends 6 Cheese Italian shredded cheese
• 1 tablespoon butter
• 1 red bell pepper, seeded and thinly sliced
• ½ white onion, thinly sliced
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 4 boneless skinless chicken breasts

Instructions
Preheat the oven to 350 degrees. In a small bowl, combine the Greek yogurt, salt and pepper. Transfer half of the yogurt to another small bowl and mix it with the cheese. Set both aside.

1. Melt the butter in a medium skillet over medium heat. Add the pepper, onion and mushrooms and cook for about 10 minutes or until the vegetables are tender. Stir in the garlic, cook for 1 minute and then remove from the heat to cool.
2. Meanwhile, use a paring knife to cut a deep pocket on the side of each chicken breast. Divide the cheese and yogurt mixture equally and spoon it into the pockets. Next, take the yogurt mixture with just the salt and pepper and coat the chicken breasts. Now, divide the sautéed vegetables and stuff them into the pockets on top of the cheese mixture. Place the chicken breasts on a rimmed baking dish or pan that has been coated with nonstick cooking spray or parchment. Cook for 30 to 35 minutes, until the chicken is cooked through.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out The Southern Bite Cookbook.