Reviewed: Feb. 14, 2005

This recipe is awesome. I hosted a dinner party this past saturday and everyone loved the chicken. Thank you so much for sharing the recipe!

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PHYLISAHOLLOWAY

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Reviewed: Jan. 2, 2005

This has got to be one of the worst things I have ever tasted in my life. I added additional seasonings and that didn't help. Down right awful. I thought it was bland; he didn't just thought it was weird combination of things. Don't waste your time on this one.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 28, 2004

This is an amazing dish that is so simple to make! This has become a weekly dish in our household and is perfectly complemented with a side of corn.

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NMP1920

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Reviewed: Dec. 20, 2004

The chicken was extremely difficult to stuff and I purchased thick breasts. My knife just kept going through the other side of the chicken so I just added the filling on the top and baked it in the oven. Maybe the presentation was not as fancy as the stuffed chicken, but considering the level of difficulty for stuffing, it would not have been worth the time and effort.

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Dec. 18, 2004

This was delicious. I also wasnt able to use a bag to coat on the breading, I just dipped the chicken. I really enjoyed the sauce.

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KATIEPIE80

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Reviewed: Nov. 18, 2004

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.

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ERINJL

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Reviewed: Nov. 4, 2004

I really like this recipe a lot. It is yummy and quick and easy to prepare!

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ITSBACONB

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Reviewed: Aug. 27, 2004

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!

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Feb. 29, 2004

Excellent flavor, but the "construction" of the dish is off. I'm not sure how to improve on that, but I believe it can be done.

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DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Feb. 17, 2004

Like some of the other reviewers I was concerned that cooking it on top of the stove would result in chicken too dark on the outside but not cooked enough inside. I didn't want to solely cook it in the oven, so I lightly browned them in a skillet (sprayed with Pam only; no extra oil). I then baked them, sauce in all, covered, at 350 for about 40 minutes. I also took some other reviwers'suggestions and added sauteed spinach and feta to the red peppers for the stuffing. I used non-fat sour cream. All family memembers enjoed this.

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CALIFORNIADREAMIN

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Reviewed: Feb. 16, 2004

It was great...even without the topping. Quick, easy and great taste.

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stinky

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Reviewed: Dec. 8, 2003

Delicious. I didn't have enough chicken so used fairly thick pork steak and it was still wonderful.

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Joyce6647

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Nov. 7, 2003

This is a fairly quick prep and cook time recipes, so I make this at least once a week with slight variations. I do not make the sauce. As for the filling I usually sauté a handful of spinach and tsp. of garlic in some olive oil and stuffed inside the breast along with the red pepper. Bread it and cook in pan on stove slightly coated with olive oil. Last week I added some caramelized onions and mozzarella cheese with the spinach and pepper. Makes a good cold sandwich the next day. (Disclaimer: I actually don't eat this as I am a vegetarian. I make it for my boyfriend. I ask him to rate all recipes I make. He gives it a 5 every time).

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Kareykinns

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Reviewed: Jul. 17, 2003

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.

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JO-KE

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Reviewed: Apr. 28, 2003

I thought this dish was wonderful, and I have made it numerous times. Both my family and my extremely finicky boyfriend love this recipe. It is often requested at family gatherings. I plan to add feta cheese and/or spinach to the pepper stuffing the next time I make this recipe for a little variety. Thanks so much, Avery!

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Danna

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Reviewed: Mar. 21, 2003

This is a wonderfully simple yet delicious chicken dish. I make this often for company who delight in the sweetness of the red peppers stuffed in the chicken. Try roasting you own peppers instead of buying the canned ones....

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spunky

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Reviewed: Feb. 24, 2003

I baked these in the oven because I though it would easier at the time(it had been a busy day) and they still turned out wonderful. I wasn't impressed with the sour cream mixture but the feta cheese was great with the red peppers! This one is a keeper.

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APRILSHOWERSKC

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Reviewed: Feb. 14, 2003

My husband and I love everything with red peppers, however this recipe was tasteless. Even after adding spices, it had no flavor. I would suggest marinading the chicken for a couple of hours before cooking, but I wouldn't make it again.

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NUSHA

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Reviewed: Jan. 10, 2003

this recipe was excellent and very easy to make. I would highly recommend this!! The roasted red peppers gave an excellent flavor to the chicken.

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JENNIFER CHELIUS

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Reviewed: Jul. 30, 2002

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.

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BPQ01

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Roasted Red Pepper Chicken

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