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- Meat and poultry
- Cuts of chicken
- Chicken breast
- Stuffed chicken breasts
- Feta stuffed chicken breast
A deliciously rich dish, consisting of chicken breast stuffed with roasted red peppers, coated in breadcrumbs, pan-fried and served with a sour cream sauce, then sprinkled with feta.
134 people made this
- 4 skinless boneless chicken breasts
- 200g roasted red peppers
- 215g breadcrumbs
- 3 tablespoons vegetable oil
- 250ml soured cream
- 125g feta cheese
MethodPrep:10min ›Cook:20min ›Ready in:30min
- With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers as you can into pockets of chicken one at a time. Pour breadcrumbs into a large plastic bag. Place chicken breasts in the bag with the breadcrumbs and shake until well coated.
- In a large frying pan, heat oil to a medium-high heat and place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes on the other side.
- While cooking the chicken, in an liquidiser or food processor, blend soured cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes or until chicken is done.
- Cut the chicken in half and arrange the pieces on a plate. Drizzle with soured cream mixture and sprinkle with feta cheese.
Reviews & ratingsAverage global rating:(140)
Reviews in English (108)
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.-18 Nov 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!-27 Aug 2004
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.-19 Dec 2007
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Preheat oven to 400 degrees. Grease a 9 x 12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.
Preheat oven to 400 degrees fahrenheit. Grease a 9X12" casserole dish.
Butterfly chicken breasts from opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over. Sprinkle with remaining Italian seasoning and salt and pepper.
Bake chicken for 30-40 minutes.
Pull chicken out and turn oven to broil. Top chicken with remaining mozzarella slices and sprinkle with parmesan cheese. Broil until brown and bubbly, about 5 minutes.
Variations and Tips For Fajita Chicken Stuffed Peppers
This recipe is easy to change up to your preferences. You can use white, brown or Spanish rice. You can use all green peppers or change it up and with red, green and yellow peppers.
If you didn&rsquot want to use Chicken, you can use hamburger meat instead. You can add black olives or diced jalapenos to spice it up.
Chicken Fajita Stuffed Peppers Ingredients
2 boneless, skinless chicken breasts cut into strips
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
Juice of one lime
1 small onion, sliced into thin strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
4 green bell peppers, cut in half
1 cup white rice, cooked (can use brown rice or Spanish rice)
1 cup shredded Mexican blend cheese
Making the Stuffed Chicken
(scroll to the bottom of the post for the full recipe!)
Preparing the Chicken Breasts
Pat 4 medium chicken breasts completely dry then carefully cut a horizontal slit in each. (about 2/3 of the way through)
Season the chicken with s&p to taste then dredge in flour, shaking off excess.
Now we’re ready to pan sear the chicken breasts in oil/butter until a deep golden brown on each side.
Why are we searing before filling the chicken? This prevents the filling from falling out when you’re searing it! A nifty little trick a sweet reader shared with me. ♥
Roasted Red Pepper Spinach Mozzarella Filling
Saute sliced roasted red peppers and fresh baby spinach in a little olive oil until the spinach is just wilted.
Toss a little fresh minced garlic into the pan and let that cook 1 minute until fragrant. Season ‘er up with more s&p to taste!
Let the filling cool off slightly. While you’re waiting, slice a few thick slices of fresh mozzarella (I recommend a low-moisture fresh mozzarella)
Stuffing and Baking the Chicken
Stuff each seared chicken breast with the pepper/spinach filling and a slice of mozzarella. If you’re worried about the filling falling out while it bakes, feel free to secure with toothpicks!
Bake the chicken 20-25 minutes until each breast temps 165F. Serve alongside your desired side dish!
This entire dinner is like the perfect stuffed chicken package. They are SO good!
The juicy chicken breasts are absolutely brimming with roasted red peppers, wilty spinach, and gooey mozzarella goodness.
Served on a bed of rice, pasta, or alongside some roasted veggies and dinner’s looking pretty amazing tonight!
Definitely check out these other stuffed chicken favorites for next time!
- ⅓ cup chopped jarred roasted red peppers, rinsed
- ¼ cup shredded provolone cheese
- 2 boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed
- ¾ teaspoon ground pepper, divided
- ½ teaspoon salt
- ½ teaspoon dried oregano
- 2 tablespoons extra-virgin olive oil, divided
- 6 ounces whole-wheat orzo (about 1 cup dry)
- ¼ cup chopped Kalamata olives
- 5 cups broccoli florets
- 2 tablespoons unsalted butter
- 4 lemon wedges, for serving
Preheat oven to 425 degrees F. Coat an 8-inch square baking dish with cooking spray.
Combine roasted peppers and provolone in a small bowl. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side. Season the chicken with 1/2 teaspoon pepper, salt and oregano. Fill each chicken breast "pocket" with half of the cheese mixture, and press the edges together to seal. Place the chicken in the prepared baking dish and drizzle with 1 tablespoon oil.
Bake the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes.
Meanwhile, cook orzo according to package directions. Drain transfer to a bowl and toss with olives, the remaining 2 teaspoons oil and 1/4 teaspoon pepper.
Steam broccoli over 1 inch of boiling water in a pot fit with a steamer basket until just tender, 4 to 5 minutes. Transfer to a bowl and toss with butter.
Cut each chicken breast in half and serve with the orzo, the broccoli and lemon wedges, if desired.
THE ROASTED PEPPER STUFFING
The stuffing is made with only five ingredients:
- Roasted Peppers.You can use store-bought, jarred roasted peppers, orroast the peppers yourself. Both options work well, so the choice is yours.
- Cream Cheese.Any brand will work here.
- Feta Cheese.Try to buy good-quality feta cheese that is sold in blocks, and then crumble it with your hands.
- Parmesan Cheese.You can substitute it with shredded mozzarella if you prefer. Both options work great!
- Parsley.You can use fresh chopped dill or basil instead, or skip it altogether.
How to make Roasted Pepper Stuffed Chicken Breast
1.Make the stuffing. Mix all of the stuffing ingredients in a small bowl, until well combined.
2. Prep the chicken. Using a sharp knife, cut a pocket into the side of each chicken breast.
3. Stuff the chicken. Divide the stuffing into four (or three) equal parts and spoon it into the chicken pockets. Using toothpicks, secure the stuffing inside.
4. Season the chicken. Generously season the chicken with salt, pepper, and paprika. Brush with olive oil on both sides.
5. Bake the chicken. Bake the chicken in a preheated oven at 400ºF for 25-30 minutes, depending on how large your chicken breasts are. Once cooked, brush the pan drippings onto the chicken (optional).
You'll enjoy these Easy Chicken Dinners, too:
WATCH HOW TO MAKE THIS RECIPE
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Creamy Spinach and Red Pepper Chicken
Add in 2 tablespoons of butter and 2 tablespoons of olive oil. Add in the garlic, onion, and roasted peppers. Cook, stirring for 2-3 minutes, then add in the spinach and 3 of the diced tomatoes. Season with salt and pepper. Cook until the spinach has wilted slightly. Stir in the cream and allow it to thicken/reduce slightly, about 3 minutes. Reduce the heat to medium and stir in the Parmesan and cream cheese. Taste and adjust seasoning (be sure to adequately season.) Remove the pan from the heat and set aside. With a slotted spoon, remove about 1 cup of the mixture to a bowl and allow it to cool slightly.
With a sharp knife, make a pocket in each chicken breast. Sprinkle the inside with a little salt and pepper. Stuff each pocket with 1/4 of the cooled mix. Seal the chicken breasts with 3 toothpicks to keep the mixture from falling out while cooking. Season the outside of the chicken with salt and pepper.
Preheat the oven to 400 degrees.
Heat another cast iron (or ovenproof) skillet over medium-high heat. Add in the remaining butter and olive oil and place the breasts smooth side down in the skillet. cook for 4 minutes, then turn. Place the skillet in the oven for 8 to 10 minutes, or until the chicken is cooked through and the filling is hot.
Reheat the creamy spinach/red pepper mixture. Using a slotted spoon, transfer some of the creamed spinach to a plate. Remove the toothpicks from the chicken and place it on top of the spinach. Spoon some of the chicken pan sauces over the chicken. Top with diced tomatoes, basil, and Parmesan shavings. Repeat with the rest.
I had the darnedest time figuring out what to call this recipe. I thought of &ldquoCreamed Spinach-Stuffed Chicken&rdquo but didn&rsquot really like that I had to have a hyphen in the title. I thought of &ldquoCreamed Spinach Chicken&rdquo but that only told part of the story since there are also roasted red peppers and tomatoes in the sauce. I thought of &ldquoRed Pepper and Spinach Stuffed Chicken&rdquo but that totally denies the beautiful creaminess of this delightful dish. I thought of switching around the structure and doing &ldquoChicken Breasts Stuffed with Creamed Spinach and Red Peppers&rdquo but that was way too literal. I do so much better when I can just keep a recipe title simple&mdashlike &ldquoCauliflower Pizza&rdquo (not &ldquoRoasted Cauliflower Crust Pizza with Manchego, Fried Oregano and a Balsamic Rosemary Reduction. Though dang, that sounds good.)
Anyway, I did my best with the title. But just know that it bugs me!
And anyway&hellipthe title doesn&rsquot matter one bit. This is a lovely creamy chicken recipe that may be a tad indulgent on the creamy side of things&hellipbut that&rsquos also pretty low on carbs (relatively speaking.)
Dive in! The water&rsquos just fine.
Start with some butter and olive oil in an iron skillet (or heck, any skillet) over medium-high heat.
Add diced onion and sliced garlic. Or, if you prefer, sliced onion and diced garlic. Or, if you are feeling rebellious, chopped onion and minced garlic.
Just some combination of onions and garlic would be peachy.
Stir them around and get them started cooking&hellip
Then add about a cup of sliced roasted red peppers. Now, I usually have jars of roasted red peppers in my pantry that are not sliced. In that case, I do something that may surprise you.
Always innovating here, always innovating!
Stir and cook everything together for 2 to 3 minutes.
Then throw in more spinach than you think makes sense, because it will shrink and wilt like there&rsquos no tomorrow. (I actually added more than this before it was all said and done!)
Stir the spinach a bit, then add a bunch of diced fresh tomatoes (reserving a little of the tomatoes for garnish at the end.) Lower the heat to medium at this point.
(By the way, you could also add artichokes, mushrooms, lots of other yummy things to this sauce!)
Season this delightful mixture with plenty of salt and pepper&hellip
Then, when the spinach has wilted, add some heavy cream&hellip
And grated Parmesan. Tasty vittles!
Stir and let the cream thicken a bit&hellip
Then grab a little softened cream cheese&hellip
And add it in in chunks. Stir until it&rsquos all melted&hellip
Then remove about a cup of the mixture to a separate bowl and let it cool. Turn off the heat under the creamed spinach and set it aside.
Time to cut pouches in chicken breasts if you haven&rsquot already! These are boneless, skinless breasts and I used a little paring knife to cut the pouch. If possible, you want the opening to be a little smaller than the area you cut inside. So once the knife is in there, just carefully move it from one side to the next&hellip
Until you have a little pocket!
Lightly sprinkle the inside of the pouch with salt and pepper, then fill the pouch with the slightly cooled creamed spinach mixture.
Use toothpicks to securely close the pouch (if it&rsquos too full to close, you&rsquoll need to remove a little bit of filling. Don&rsquot ask me how I know this.)
Keep going until you have all the chicken breasts stuffed and secured! Preheat the oven to 400 degrees.
In another skillet over medium-high heat, melt some butter with olive oil. Add the chicken breasts top/smooth side down (because I just think they look prettier when you cook the top side first)&hellip
Brown them on the first side for 4 minutes, moving them around to ensure even browning. Turn them over&hellip
Then place the skillet in the oven for 8 to 10 minutes, or until the chicken is fully cooked through and the filling is hot.
Warm up the creamed spinach mixture (and this would be a great time to check the seasonings you want it to be adequately seasoned!) and place a generous amount on a plate.
Add one of the pieces of chicken&hellip
Then use a spoon to retrieve some of the juices/drippings from the chicken pan and drizzle those over the chicken. The combination of the drippings and the creamed spinach is just splendid!
Sprinkle on those reserved diced tomatoes&hellip
Then chiffonade some basil&hellip
End with some Parmesan shavings. Divine!
Mmmmm. Super good. Look at that filling.
Oh, and here&rsquos a little tip: You can pack up individual portions for a make-ahead dinner!
- 6 boneless, skinless chicken breast halves
- salt and pepper (for seasoning chicken)
- 6 slices deli-style provolone cheese, cut into 1/2-inch squares
- 3/4 cup canned artichoke hearts, drained and chopped
- 1/2 cup roasted red peppers, chopped
- 1 teaspoon coarse salt (kosher or sea salt)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon olive oil (for browning)
- 1 tablespoon chopped parsley (for garnish)
Slice each chicken breast lengthwise through the side (nearly all the way through) to create a pocket. Season the chicken breasts (including inside the pockets) with salt and pepper.
In a medium mixing bowl, combine provolone, artichoke hearts, roasted peppers, coarse salt, freshly ground pepper, cayenne pepper and the 2 tablespoons of chopped parsley.
Stuff each chicken breast with equal amounts of the filling. Add olive oil to a large skillet (or ovenproof sauté pan if you have one) and heat over medium-high heat until hot (but not smoking), then place stuffed chicken breasts in the pan and cook for 3-4 minutes until lightly browned. (Note: The back of a spoon and/or toothpicks may be used to help keep filling in place while browning chicken - see recipe description above). Once first side of chicken breasts are browned, gently turn over (removing and reinserting toothpicks if using) and cook for an additional 3-4 minutes.
Using a firm spatula, transfer browned stuffed chicken breasts to a baking sheet (or if using an oven-safe skillet, simply place entire skillet in the oven). Bake for 15-20 minutes.
Transfer stuffed chicken to servings plates and drizzle pan juices over the top of each serving. Garnish each serving lightly with more freshly chopped parsley.
- 1 bunch cilantro, chopped
- 2 cooked skinless, boneless chicken breast halves, diced
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese, divided
- 4 red bell peppers, halved and seeded
- ½ cup sour cream, divided
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Mix cilantro, diced chicken, mayonnaise, and 1/2 cup mozzarella cheese in a bowl fill pepper halves with chicken mixture. Sprinkle remaining 1/2 cup of mozzarella cheese over peppers and arrange on prepared baking sheet.
Bake in the preheated oven until cheese is melted and filling is heated through, 8 to 10 minutes. Top each pepper with 1 tablespoon sour cream before serving.