"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!" — Avery Hayden
Watch video tips and tricks
skinless, boneless chicken breasts
1 (12 ounce) jar
roasted red bell peppers
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.
This recipe was ok, however I disagree that it is "full of flavour". The red peppers give it nice, but very SUBTLE flavour. (It needs more seasonings!) Perhaps adding something to both the filling and the bread crumb coating would help (Maybe even the sauce?). Cooking it in vegetable oil on the stove isn't a great idea (I used olive oil). The coating got too brown- I suggest baking it in the oven. Also, the cooking times given were too long. If I had cooked the chicken for 5 min, then 10 min, then another 5 on med-high heat, it would have been severely overdone.
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!
After reading all the reviews and seeing some had trouble with the recipe, I decided to take a different approach.
1. I used partially thawed chicken breasts - this was much easier to handle and to slice. I sliced lengthwise and placed a small amount of the feta cheese inside, then red peppers. I then placed in the fridge for 1/2 hour to defrost entirely.
2. I used buttermilk to coat the chicken (while held together with toothpicks).
3. I used panko bread crumbs seasoned with dried parsley, oregano and garlic powder.
4. I browned slightly in pan in olive oil. Removed toothpicks.
5. I felt I had to bake in the oven because the chicken pieces were quite large. 350 degrees for 30 - 40 mins. Unfortunately I didn't have any roasted red peppers left to make the sauce. I used 1/8 cup of mild salsa with the sour cream. This was very good! I will definately serve this to visiting guests for dinner.
This chicken was ok, it wasn't half as hard to put together as I thought it would be. I slit the chicken and stuffed it with roasted peppers and secured it with two toothpicks.Then I salt and peppered the chicken and coated with breading and fried in a small amt of oil. When I made the sauce I used reduced fat Feta and reduced fat Sour cream. I added a little garlic powder and a dash of cayenne pepper to it too, so that jazzed it up a bit. Then I baked it in the oven for 20 minutes or so at 350 with the sauce on it. (otherwise it never would have been fully cooked)It made a nice presentation but the chicken was kind of bland unless you had it dripping in sauce and there wasn't enough sauce to do that.
This dish turned out beautifully for me without any modifications. The flavor was well-balanced and not overpowering, and the dish looked gorgeous when plated.
The idea was great but I did make some changes. I added feta and spinach to the stuffing, as suggested, also added a garlic clove to the pureed sour cream/red pepper mixture, salt/pepper the chicken, breaded it, then put the chicken into a baking dish, covered it with the sauce and baked it. Delicious. We all enjoyed it.
I absolutely loved this recipe, although I made some changes. My husband is not a fan of red bell peppers, so I substituted sun-dried tomatoes instead, and it came out perfectly! Also, I added a clove of garlic to the sour cream mixture and that added a little kick to it! Finally, I used goat cheese instead of feta and it was just terrific! I'll definitely be making this one again, and soon!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Red Pepper Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 301
A crunchy chop salad gives roasted chicken contrasts of taste, color, & texture.
See how to make 5-star sautéed chicken that’s great for fajitas.
See how to make a simple roasted chicken that’s very moist and flavorful.