When the folks with Sargento® and Food Network’s Chopped challenged me to come up with a recipe using my own mystery basket of ingredients for their Chopped at Home contest, I was a little intimidated at first. They asked me to use Sargento® Chef Blends™ Shredded 6 Cheese Italian, chicken breasts, red bell pepper, Greek yogurt. I’m already a huge Sargento fan, but hadn’t used their new 5 cheese Italian blend. It features Mozzarella, Provolone, Parmesan and Fontina, plus Romano and aged Asiago. It’s delicious! I was eating is straight out of the bag. Anyway, after lots of brainstorming, I came up with this Cheesy Stuffed Chicken. And I have to admit, even I was surprised at how delicious this turned out. It will certainly be added the the regular rotation at our house. 
Now it’s your turn! You can enter the Chopped at Home contest for a chance to win $10,000! All it takes is some Sargento® Chef Blends™ Shredded 6 Cheese Italian, chicken breasts, red bell pepper, Greek yogurt, and some creativity to get entered. Be sure to check out their website for full details and rules. 
Recipe Card
Cheesy Stuffed Chicken
Ingredients
- 1 (6-ounce) container Greek yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Sargento® Chef Blends™ Shredded 6 Cheese Italian
- 1 tablespoon butter
- 1 red bell pepper (seeded and thinly sliced)
- 1/2 white onion (thinly sliced)
- 1 cup sliced mushrooms
- 2 cloves garlic (minced)
- 4 boneless skinless chicken breasts
Instructions
- Preheat the oven to 350° F. 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 them both aside.
- 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.
- 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 sauteed veggies 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, to until the chicken is cooked through.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. For more inspiration, check out the Sargento Pinterest page or visit Sargento.com for more information. The Chopped at Home Challenge gives viewers a chance to create their best recipe using the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!
This is a sponsored conversation written by me on behalf of Sargento®. The opinions and text are all mine.
Lisa
Do you bake this covered?
No, bake it uncovered so it browns nicely. Enjoy!
Jessica
This tastes amazing! I added bacon to the stuffing mix, Yum! I will definitely be making this recipe again, thank you!
So glad you enjoyed it!!
janeinbama
Greetings from Wetumpka!
I made this last week and we loved it. Mine did not look as appetizing as yours – I will broil for a couple of minutes next time. I shared recipe in the office and others have loved it as well.
Hello Jane! SO glad you enjoyed it!
Andrea
This looks yummy, but I just don’t like yogurt. Even when people say, “Oh, you can’t taste it,” I’m always the person who can (even when I don’t know it contains yogurt). Any substitutes?
Hmmm, I’m just not sure. I would imagine sour cream might work.
Heather
Made this Monday evening because it was raining cats and dogs here in South Mississippi, and I happened to have everything on hand. One word..AMAZING! My husband doesn’t care for chicken (strange, huh?), but he told me FOUR times how good it was! Thanks for another delicious recipe, Stacey!
That’s awesome, Heather! I’m so glad y’all enjoyed it!
Kari
This look delicious and healthy!
Kari
http://www.sweetteasweetie.com
It’s so good! And I used fat free greek yogurt, so the only fat is in the butter and cheese.
Jocelyn (Grandbaby cakes)
I could eat this chicken all day long! YES!
There’s so much flavor here, so could I!!
Melissa @ Served Up With Love
Oh my does this look and sound good! I will have to make this one. Thanks for another great recipe!
It is SO good!