Roasted Red Pepper Mozzarella and Basil Stuffed Chicken

INGREDIENTS
4 Chicken breasts boneless and skinless
8 ounces Fresh mozzarella cheese ; sliced into 8 slices
1 12 oz jar Roasted Red Peppers ; sliced into 1 inch pieces
1 bunch Basil fresh ; whole leaves
1/4 cup Parmesan cheese grated
1 tablespoon Italian seasoning
Salt & pepper ; for seasoning

INSTRUCTIONS
Preheat oven to 400 degrees. Grease a 9 x 12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.