Italian Stuffed Chicken Breasts

Step 1: Drizzle 1 tablespoon of the olive oil in a skillet and bring to medium-high heat.

Step 2: Toss in the green peppers, tomatoes and garlic and cook until pepper is soft; stir in 1/4 cup of the asiago cheese and set aside.

Step 3: Slice the breasts in half diagonally and season with the garlic powder, salt and pepper to taste.

Step 4: Place a slice of ham over two of the sliced breast pieces.

Step 5: Divide the green pepper mixture in two and place over the slice of ham.

Step 6: Top with the other 2 chicken breast pieces.

Step 7: Sprinkle the oregano over top and tie together with butcher’s twine so the stuffed breasts will stay together.

Step 8: Sprinkle 1 tablespoon of the olive oil in the same skillet you used to cook the peppers and bring to medium-high heat.

Step 9: Brown the stuffed breasts on both sides.

Step 10: Meanwhile fit a baking pan with a wire rack and place the stuffed breasts over the rack.

Step 11: Fill the bottom of this baking pan with about 1/4 inch of water.

Step 12: Place into a preheated 375 degree Fahrenheit oven and cook uncovered about 25 to 30 minutes, depending on thickness of the breasts, until juices run clear when poked with a toothpick.

Step 13: Mix together the alfredo sauce and remaining asiago cheese and heat in a microwave until hot.

Step 14: Pour 1/2 of this mixture over each stuffed breast.