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Roasted Red Pepper Chicken

Reviewed: Sep. 19, 2011
This recipe calls for cooking in skillet after coating with bread crumbs, but I cooked this on the grill with just a thin rub with olive oil and a little salt and pepper and it got rave reivews. To get more peppers and Feta into the chicken breast, I cut the "pocket" along the length and used round toothpicks to hold together while grilling. I put the cheese in first and then the pepper so the chees would not run out during grilling. Like other reviewers, I thought the sauce needed some help, so I added a little salt, fresh ground white pepper, garlic powder, onion powder, Mrs. Dash' s Vegetable seasoning and 2-3 dashes of Frank's Red hot sauce, which really helped. I was unclear from the instructions as to how many roasted red peppers to add, but knew I did not want a "pink" sauce, so I kept adding until the sauce was nice and red. After blending, I refrigerated until ready to serve and then heated in microwave until warm. Family & friends say this is a keeper to be served again and several asked for the recipe, which I gladly shared.
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