Sunday, October 28, 2007

Feta and Roasted Pepper Stuffed Chicken

This is a pretty solid weeknight recipe. I roasted the peppers right on my gas range and then baked them until they were soft. You can also do it on a gas grill. Or, be less cheap than I am and just buy a jar.

Stuffed Chicken with a Greek-ish Salad

Feta and Roasted Pepper Stuffed Chicken
Serves 2


  • 2 boneless skinless chicken breasts
  • ¼ c. crumbled feta (I like to use the herb seasoned kind)
  • ¼ c. roasted pepper, diced
  • 1 egg
  • ½ c. seasoned bread crumbs
  • salt and pepper


  • Preheat oven to 400 degrees. Spray a foil-lined cookie sheet with non-stick spray.
  • Cover the chicken breasts with plastic wrap and pound them to an even thickness (about ¾ inch). Carefully cut a large slit in the side of the breast to create a decent sized pocket.
  • Combine the feta and peppers in a small bowl. Stuff the chicken and pat it down so that it lays as flat as possible.
  • Beat egg in a bowl and spread out breadcrumbs on a plate. Carefully dip stuffed chicken in the egg and then breadcrumbs. Set on cookie sheet.
  • Bake for about 45 minutes, until golden brown and juices run clear.

No comments: