Reviewed: Dec. 30, 2008

Very good, very moist.. I mixed in roasted peppers/spinach and instead of feta, I used goat cheese. I also mixed in olive oil in the breadcrumbs, roll the chicken in egg wash then breadcrumbs. It came out crispy and delicious. A healthier version.

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JR

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Reviewed: Dec. 29, 2008

AWESOME!!!!!!!!!!!! I did bake mine to decrease the fat. I also used quite a bit less breadcrumbs, added garlic, salt and pepper to the sour cream mix and put the feta in with the peppers in the chicken. YUM!!!!!!!!

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Lisa

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Reviewed: Dec. 28, 2008

Yummy!

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Courtney

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Reviewed: Dec. 27, 2008

We really liked this recipe. I added gorgonzola cheese to the sour cream & peppers in the food processor to make a rich, thick, flavorful, bright-orange sauce. After browning the chicken, I covered it and cooked the extra 10 minutes. The chicken was so moist. Try that vs baking. I'll make it again - and I'll add a clove of crushed garlic to the sour cream sauce & some cayenne pepper (I didn't read the reviews before cooking).

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Susan S-R

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Littleton, Colorado, USA

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Reviewed: Dec. 27, 2008

This makes a great presentation, and its taste isn't just generic. I substituted Bleu Cheese for the Feta cheese, I used the bleu cheese in both the stuffing with the red peppers and the sauce. I also garnished it with freshly chopped cilantro.

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gary olson

Cooking Level: Professional

Home Town: Mankato, Minnesota, USA

Living In: Winona, Minnesota, USA

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Reviewed: Dec. 26, 2008

Very good and pretty with the red peppers inside the chicken. I lightly pan fried then baked to finish cooking. No need for toothpicks as long as you are careful the first time you flip them in the pan. After that they stayed together nicely. Will make again, but may add a few more spices to give more flavor.

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Sheryl E.

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Dec. 26, 2008

I'm giving it a 5 star rating based on my adaptation of this recipe. I chopped up roasted red peppers, and mixed in some sundried tomatoes, shaved Parmesan, oregano, basil and minced garlic. Then I secured them with toothpicks (I really loaded in the stuffing!) Then I seasoned panko bread crumbs with sea salt, pepper, and a little more garlic. (Use whatever you like) I then browned the chicken in olive oil, til nicely browned. A did up an appropriate amount of basmati rice, and just before it was done cooking, I put it in a casserole dish with the chicken breasts on top. I then topped it all with the sour cream mix, which I seasoned up. Baked it for @ 20mins. in a 350 oven. Check and add chicken broth if the rice starts to look dry. You can really do any variation with this dish. Next time I'll do an Aegean chicken with feta, Greek olives, oregano, etc. Adjust the seasonings to suit your family's taste.

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midwestgramma

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Oct. 25, 2008

This is a beautiful and simple dish. I think the presentation should be exactly as written. Adding more to the filling and more to the sauce as others have suggested is a gread idea, and up to personal taste. I also agree with browning the chicken and then finishing it in the oven so the chicken stays moist. Excellent recipe, with plenty of room to tweak! Gives me great ideas! Thanks.

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tessa

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 21, 2008

I loved this recipe because it is quick, yummy and healthy! I did bake the chicken in the oven and it turned out great. I even put a little of the sour cream mixture in the inside of the chicken. i have made this recipe several times and will make again.

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sylviabg

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Reviewed: Sep. 28, 2008

I have made this several times, the roasted red peppers keep the chicken so moist. Instead of coating in breadcrumbs and frying, I grill the stuffed chicken. This cuts the fat and gives it GREAT flavor!

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MrsScott

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Reviewed: Aug. 25, 2008

This is a very pretty dish. We enjoyed it, but the recipe won't make it into my regular rotation. It was a little boring, despite the ingredients list. But if you want a nice dish with mild flavor and good presentation...this is one to keep.

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HeatherM

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Living In: Cottonwood Heights, Utah, USA

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Reviewed: Mar. 1, 2008

I loved this recipe---but. I don't like sour cream so I left the sauce out completely. I used bread crumbs made from brown bread so they were quite crumbly. Dip and pat the crumbs instead of shaking. Worked out great. Many raves.

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wilma

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Reviewed: Dec. 19, 2007

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.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 10, 2007

This is an OUTSTANDING recipe. I also found it to be easy to prepare.

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Carla R.

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Reviewed: Oct. 22, 2007

I took the advice of the reviewer who did this with chicken cut into cubes. But I went a little further and added a dash each of salt, pepper, and garlic powder to the bread crumbs. Instead of milk I used 1/3 cup white wine vinegar to deglaze the pan. I pureed the red peppers with the sour cream, poured this into the deglazed pan to just barely heat through. Served over rice.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 28, 2007

I made this by cutting chicken in small pieces then tossing in bread crumbs and browning in oil. Then I removed chicken to a plate, and added a touch more oil then added a 1/2 c milk to deglaze pan. Then I added the sour cream and all the red peppers, and mrs dash and garlic. Simmer a couple minutes then toss chicken pieces back in and stir to coat. It was sooooo good. good served with rice.

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jendoug

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Reviewed: Sep. 15, 2006

This was absolutely delicious!! I wouldn't change a thing about this recipe! I highly recommend trying this recipe!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Mar. 9, 2006

Very good. I fried and then baked the chicken. I also carefully placed the bread crumbs on the breasts as shaking would have spilled the contents. I definitely recommend adding feta to the sauce and using more than the recipe calls for. Very rich but very good!

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Urgakarma

Cooking Level: Intermediate

Home Town: Waverly, Tennessee, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 18, 2006

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.

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LOVECED

Cooking Level: Expert

Living In: Hauppauge, New York, USA

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Reviewed: Apr. 15, 2005

Excellent!

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SHOPPINGASBUB

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Roasted Red Pepper Chicken

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