Gourmet Stuffed Chicken Breasts

K.Hapay

"A deliciously marinated chicken breast, stuffed with red bell peppers, feta cheese, mushrooms, onion, olive oil, and a special mix of herbs and spices, topped with a pan seared sea scallop and a fresh, coiled carrot and parsley."
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Ingredients

90 m servings
Serving size has been adjusted!
Original recipe yields 4 servings



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Directions

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  1. preheat oven to 350 degrees.
  2. pour lemon juice into small bowl.
  3. dilute with a bit of water.
  4. place thawed chicken breasts into marinade, and let sit covered in fridge for at least 10 minutes.
  5. While waiting, it is best to prepare other ingredients to minimize preparation time.
  6. cut bell pepper into thin strips.
  7. Peel the carrot, and, using lemon zester, peel long coils off of the carrot.
  8. drain feta cheese, crumble into small bowl.
  9. mix all the dried spices together.
  10. slice button mushrooms as small as desired.
  11. dice onion.
  12. take chicken out of marinade.
  13. cut the chicken horizontally (butterfly).
  14. brush inside chicken with olive oil, and sprinkle with spices (as much as desired)
  15. place the strips of pepper lengthwise inside chicken. crumble feta cheese on top of peppers.
  16. lay mushrooms on top of feta cheese, and sprinkle with a tiny drop of lemon juice.
  17. fold chicken breast up, and lay on a flat baking pan. bake for 30 minutes, or until fully cooked.
  18. in small frying pan, pour a bit of olive oil, and heat to medium.
  19. Place scallops in pan.
  20. Wait until golden brown on the bottom, and flip until golden on the top, as well.
  21. take chicken out of oven and place it on serving dish / plate.
  22. place sea scallop on top of chicken breast, and lay coiled carrot strips on top.
  23. Garnish with flat leaf parsley. Serve hot

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