CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
- For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
- Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
- When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
- Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
SPINACH AND RED PEPPER-STUFFED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
- Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
- Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
- Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
- Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
- Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.
CHICKEN WITH ROASTED RED PEPPER SAUCE
"I created this recipe as a way to introduce different vegetables to my family," advises Kelly Cobb, Mason, Ohio. "My 3-year-old son said it was the best chicken he'd ever tasted."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor., Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside., Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm., In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 537mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
PECAN CRUSTED STUFFED CHICKEN WITH ROASTED RED BELL PEPPER SAUCE
Oh, my goodness.... If I EVER want to impress someone, this is how I do it! It's my specialty recipe and can easily be tailored with the stuffing. The red bell pepper sauce is a MUST! I have made this for friends and family, and they just rave about it!
Provided by katindallas
Categories Chicken Breast
Time 1h5m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the red bell peppers in half and seed them.
- Spray the skins with cooking spray and broil them (skin side up) until the skin is dark brown/black and bubbly.
- Remove peppers and put them in a brown paper bag (fold up edges of bag).
- Preheat the oven to 350 degrees and spray a cookie sheet with cooking spray.
- Make sure your chicken breasts are pounded out or slit in half for stuffing.
- Layer the mushrooms, crabmeat, cheese and green onions in the chicken and skewer them closed. (I use wooden skewers - you can also use toothpicks, but remember to take them out! I almost choked someone once!).
- Melt the butter and coat the stuffed chicken breasts in it.
- Roll the chicken breasts in the chopped pecans.
- Cook at 350 for 30 minutes.
- While the chicken is cooking, peel the skin from the peppers.
- Blend peppers and sour cream until smooth.
- Add salt to taste.
- Serve chicken breasts with red bell pepper sauce as a topping or under chicken for a garnish.
Nutrition Facts : Calories 1326.2, Fat 107.7, SaturatedFat 37.5, Cholesterol 306.9, Sodium 654.2, Carbohydrate 17.6, Fiber 7.6, Sugar 6.2, Protein 78.4
ROASTED RED PEPPER CHICKEN BAKE
A little spice and creamy sauce is always a delicious combo! With our roasted red pepper chicken bake, you get all of those amazing flavors from the peppers, cream cheese, and mozzarella!
Provided by Steph
Categories Main Course
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
- Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
- In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
- Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.
Nutrition Facts : Servingsize 4 serving, Calories 173 kcal, Fat 16 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 186 mg, Carbohydrate 2 g, Sugar 1 g, Protein 6 mg
PRESSURE-COOKER RED PEPPER CHICKEN
Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this southwestern supper. We love it served with rice cooked in chicken broth-and it would also make a great filling for tacos or burritos. -Piper Spiwak, Vienna, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a 6-qt. electric pressure cooker. In a bowl, combine beans, tomatoes, red peppers, onion, water and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. Remove chicken and keep warm. Select saute setting; adjust for low heat. Simmer cooking juices until thickened, 8-10 minutes. Serve with rice and chicken., Freeze option: Place chicken and bean mixture in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.
Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges
CHICKEN, RED PEPPER, AND GREEN BEAN STIR-FRY
Categories Chicken Ginger Pepper Stir-Fry Quick & Easy Spring Lemongrass Sesame Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Refresh under cold running water.
- Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet; stir-fry until just cooked through, about 2 minutes. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper, ginger and garlic; stir-fry 2 minutes. Add chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer until sauce thickens slightly, about 2 minutes. Serve hot.
CHICKEN, MUSHROOM, SUGAR SNAP PEAS, AND RED BELL PEPPER STIR-FRY
Make and share this Chicken, Mushroom, Sugar Snap Peas, and Red Bell Pepper Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 57m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
- Stir in the chicken and let it stand at room temperature for 10 minutes.
- In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
- When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
- Reserve the marinade.
- Stir-fry until the chicken is cooked through, 3-4 minutes.
- Transfer the chicken to a plate.
- Add the remaining 1 1/2 tablespoons oil to the wok.
- When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes.
- Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper or red pepper flakes, if needed.
- Sprinkle with the green onions.
- Serve immediately with the rice and additional soy sauce.
Nutrition Facts : Calories 436.4, Fat 13.7, SaturatedFat 2.5, Cholesterol 72.6, Sodium 651.3, Carbohydrate 45.5, Fiber 3.1, Sugar 2.7, Protein 30.5
TERIYAKI CHICKEN, PINEAPPLE AND RED PEPPER KABOBS
Fire up the grill for these sweet and savory island-inspired teriyaki chicken kabobs. For full flavor, marinate the chicken for at least 30 minutes before threading it on skewers with pineapple chunks and red peppers.
Provided by By Sarah Caron
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Soak bamboo skewers in water to cover for 30 minutes. Meanwhile, cut chicken into 1-inch pieces; place in resealable food-storage plastic bag or container. Add teriyaki sauce; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.
- Heat gas or charcoal grill. Drain chicken, discarding marinade. Thread chicken, pineapple chunks and red pepper pieces onto bamboo skewers in whatever order you wish, dividing evenly among skewers.
- Place kabobs on grill over medium heat. Cover grill; cook 4 to 5 minutes on each side or until chicken is no longer pink in center. Serve immediately.
Nutrition Facts : Calories 150, Carbohydrate 10 g, Cholesterol 50 mg, Fiber 1 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g
CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES
I love chicken and roasted red peppers, so I put this sandwich together--it was so yummy! My family loves them. The chicken can also be left out and the sandwich is still delicious. Add a bowl of soup or a salad and you have a perfect lunch or dinner!
Provided by Auvan
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- Cut 8 thick slice of Foccacia bread.
- Mix mayonaisse and Ranch dressing in small bowl.
- Spread mayo mixture on 4 slices of Foccacia.
- On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
- Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
- Top each sandwich with remaining slices bread.
- Spray frying pan with Olive Oil spray (or other cooking spray).
- Fry each sandwich on medium until they are golden brown.
- Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
- Enjoy! These are so yummy!
Nutrition Facts : Calories 331.3, Fat 23.9, SaturatedFat 9.5, Cholesterol 72.1, Sodium 1720.5, Carbohydrate 8.4, Fiber 1, Sugar 1.8, Protein 21
CHICKEN IN RED PEPPER SAUCE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool. Shred the chicken.
- Add the beans to the pot with the broth. Increase the heat to high, cover and cook until crisp-tender, 7 minutes. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt.
- Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside. Add the remaining 1 tablespoon olive oil and the garlic to the skillet. Cook until softened, about 1 minute. Add the bread. Cook, stirring often, until golden, about 5 minutes. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt. Puree until smooth; transfer to a large bowl.
- Add the chicken to the red pepper sauce; season with salt and toss. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.
Nutrition Facts : Calories 464 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 166 milligrams, Sodium 583 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Protein 58 grams
RED PEPPER CHICKEN
Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this Southwestern supper. We love it served with rice plumped up in chicken broth. -Piper Spiwak, Vienna, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place the chicken in a 3-qt. slow cooker. In a bowl, combine the beans, tomatoes, red peppers, onion and pepper. Pour over the chicken. Cover and cook on low until chicken is tender, about 6 hours. Serve with rice.
Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges
GRILLED CHICKEN AND TORTELLINI WITH ROASTED RED PEPPER CREAM
Dinner ready in 30 minutes! Enjoy this grilled chicken and tortellini with roasted red pepper cream - a delicious meal made using frozen broccoli.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Cook tortellini and broccoli as directed on tortellini package. Drain; return tortellini and broccoli to saucepan.
- Meanwhile, puree 1/3 cup roasted peppers in blender. Add Alfredo sauce; blend until mixed.
- Add Alfredo sauce mixture, chicken and 2 tablespoons roasted peppers to tortellini and broccoli in saucepan; mix well. Cook and stir over medium heat for 2 to 3 minutes or until thoroughly heated, stirring occasionally. Spoon into ungreased shallow 1 to 1 1/2-quart casserole. In small bowl, combine butter and bread crumbs; mix well. Sprinkle over top.
- Broil 4 to 6 inches from heat for 1 to 2 minutes or until topping is golden brown.
Nutrition Facts : Calories 490, Carbohydrate 46 g, Cholesterol 115 mg, Fat 4, Fiber 3 g, Protein 25 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 5 g
ROASTED RED PEPPER CHICKEN
This recipe is rich, but very delicious, and the red makes it festive. It is best served with asparagus and lots of love. Please enjoy!
Provided by Avery Hayden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- 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 bread crumbs into a large plastic bag. Place chicken breasts in the bag with the bread crumbs and shake until well coated.
- In a large skillet, 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 electric blender blend sour 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 sour cream mixture and sprinkle with feta cheese.
Nutrition Facts : Calories 670.5 calories, Carbohydrate 51.6 g, Cholesterol 121.8 mg, Fat 33.4 g, Fiber 2.4 g, Protein 40.7 g, SaturatedFat 14.6 g, Sodium 1019.1 mg, Sugar 7.7 g
MEDITERRANEAN CHICKEN AND ORZO SALAD IN RED PEPPER CUPS
This yummy recipe won my mom a blue ribbon at the Wisconsin State Fair. It is very beautiful and flavorful!
Provided by geranium
Categories Salad 100+ Pasta Salad Recipes Greek Pasta Salad Recipes
Time 1h1m
Yield 4
Number Of Ingredients 16
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.
Nutrition Facts : Calories 461.9 calories, Carbohydrate 52.3 g, Cholesterol 30.9 mg, Fat 19.9 g, Fiber 4.5 g, Protein 18 g, SaturatedFat 4.6 g, Sodium 579.9 mg, Sugar 4 g
ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE
Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.
Provided by Bibi
Yield 1
Number Of Ingredients 10
Steps:
- Preheat panini maker to medium-low.
- Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
- Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
- Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 g
ARUGULA-MANGO SALAD WITH GRILLED PORTOBELLO, SWEET RED PEPPER SAUCE, AND CHICKEN SCALLOPINI
Steps:
- For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon juice, olive oil and salt and pepper to taste, then toss dressing with watercress. To cook chicken, coat a large skillet with cooking spray and set over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through. To assemble the plates, place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.
YOGURT GRILLED CHICKEN BREAST WITH PINEAPPLE ROASTED RED PEPPER SALSA
Provided by The Hearty Boys
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.
- Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.
- Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.
- Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.
CHICKEN PASTA SALAD WITH ROASTED RED PEPPER DRESSING
From Betty's Soul Food Collection... Got leftover chicken? Make it a salad supper!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
- In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.
Nutrition Facts : Calories 375, Carbohydrate 45 g, Cholesterol 60 mg, Fat 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg
CHICKEN ROULADE WITH SPINACH FETA CHEESE AND ROASTED RED PEPPER.
I made this for Valentines Dinner and it was a big hit. I saw some of this recipe on a foodnetwork show(not sure which one) I added a pack of Lipton savoury herb and garlic dip mix to the breadcrumbs,to add a little extra flavour, before frying them off, there recipe called for deep frying before roasting, I fried this one off in a little oil in a skillet, before roasting. It worked really well. The chicken came out moist and juicy, and full of flavour.
Provided by C.C619
Categories Chicken Breast
Time 3h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim off any fat and cut part way through the underside of the chicken to flatten it out slightly.
- Put the chicken on top of a piece of cling film, and season each breast with salt, black pepper, and garlic powder. Then cover with another piece of cling film and pound chicken till it flattens out (not too much it is easy to overdo this) and the seasoning is embedded in the meat.
- Take each breast and layer it with the spinach leaves first then the feta and the red pepper.
- Fold in the sides of each breast and roll up and secure with tooth picks.
- Cover with cling film and chill for at least 2 hours.
- Preheat oven to 325°F .
- In a large dish big enough to dip the chicken in beat the eggs.
- Next to the eggs, use another dish about the same size and combine bread crumbs and garlic dip mix.
- Put the oil in a skillet and allow to get hot.
- While the oil is heating, take the chicken and first dip into the egg till coated and then into the bread crumbs, making sure all surfaces are covered.
- When the oil is hot add the chicken to the skillet, one at a time, and turn using tongs, when each side has become lightly browned. Then place on a baking sheet. Repeat with each breast.
- When all the chicken has been browned, place baking sheet, and roast for about 25 minutes or till the internal temperature is 170°F or juices run clear.
- Enjoy.
Nutrition Facts : Calories 366.3, Fat 11.9, SaturatedFat 6, Cholesterol 200.9, Sodium 1047, Carbohydrate 23.6, Fiber 2.1, Sugar 3.5, Protein 39.2
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