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
Ingredients:
- 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.
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