Roasted Red Pepper Chicken

SUBMITTED BY: Avery Hayden PHOTO BY: GodivaGirl

"This recipe is rich, but very delicious, and the red makes it festive. It is best served with asparagus and lots of love. Please enjoy!"

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 skinless, boneless chicken breasts
1 (12 ounce) jar roasted red bell peppers
2 cups bread crumbs
3 tablespoons vegetable oil
1 cup sour cream
1/2 cup feta cheese

READ REVIEWS (36)

DIRECTIONS

With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers as you can into pockets of chicken one at a time. Pour bread crumbs into a large plastic bag. Place chicken breasts in the bag with the bread crumbs and shake until well coated.
In a large skillet, heat oil to a medium-high heat and place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes on the other side.
While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes, or until chicken is done.
Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 27, 2004 by DYANN

Nice presentation even though a little hard to keep together at first. I did not dare "shake" in breadcrumbs,(would of fell apart) I just carefully "rolled" the chicken in them. I only used half of the crumbs called for. I had to use two toothpicks for each breast and then after browning they stayed together nicely. I choose to bake after browning(I poured sauce over all, covered and baked for about 20 minutes) I did add some feta crumbles, fresh minced garlic and a couple fresh spinach leaves to the chicken "pocket" along with the roasted peppers. Due to reviews, I also added ground cayenne pepper and chili powder to the sour cream mixture. Loved the flavors of the roasted red pepper, the sour cream sauce with the Feta (more than the chicken!) I will make this one again!

10 users found this review helpful

Reviewed on Nov. 18, 2004 by ERINJL

This recipe was delicious, easy and quick to make but just needed a little help. First I pounded the chicken breasts out to thin them out a little. Then I mixed some feta cheese in with the peppers and stuffed the chicken. I added a little salt & pepper to the bread crumbs. Definately use olive oil instead of veg. oil and with the chicken thinned out you only need to cook it about 7 min. on each side. As for the sauce, I added a little salt & pepper, a dash of garlic powder and parmesan chs and simmered it for a couple of minutes and it was much better.

7 users found this review helpful