Stuffed Chicken Breast Over Pasta

• 12 ounces boneless, skinless chicken breast, butterflied open
• 3 ounces roasted red peppers
• 1 ounce parmigiano reggiano (in 2 slices)
• 2 slices cooked chicken bacon (or your meat of choice)
• 1.5 ounces fresh mozzarella (in 3 slices)
• 0.5 ounces grated parmigiano reggiano
• 1 tablespoon oregano leaves
• 1 tablespoon basil leaves
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon sweet paprika
• 1 teaspoon ground cayenne
• 4 ounces chickpea pasta
• 1-2 cups red pasta sauce (see above)

1. Lay the butterflied chicken breast(s) out on a rimmed baking pan covered with non-stick foil.
2. Coat the breasts with half of the herbs and spices.
3. Place the roasted red peppers off-center along the length of the open breast(s), then lay the bacon pieces followed by the hard cheese slices.
4. Fold the breast over and press lightly. Arrange the breast(s) to be spaced out in the tray. Coat with the remaining herbs and spices.
5. Bake at 400F for 30 minutes (I do this in a convection toaster oven than can handle up to 4 large breasts at a time).
6. Start your pasta with about 5 minutes to go. It should be done, drained, and mixed with the sauce, sitting over low heat, when the 30 minutes are up.
7. Remove the pan chicken and pre-heat the broiler. Top the cooked breasts with the mozzarella and broil until the cheese is bubbly and starts to brown lightly.
8. Remove the chicken from the oven and set for a moment. Take one stuffed breast to a cutting board and divide it into two halves.
9. Divide the pasta and sauce between two shallow bowls, place the half-breast onto the pasta and top with some grated cheese.

chicken, red peppers, parmigiano reggiano, chicken bacon, mozzarella, parmigiano reggiano, oregano, basil, black pepper, white pepper, sweet paprika, ground cayenne, chickpea pasta, red pasta sauce

Taken from food52.com/recipes/67910-stuffed-chicken-breast-over-pasta (may not work)