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
CHEESE- AND SHRIMP-STUFFED ROASTED POBLANOS WITH RED BELL PEPPER SAUCE
Categories Cheese Pepper Shellfish Appetizer Roast Christmas Low Carb Goat Cheese Shrimp Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
- Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
- Fresh green chilies, also known as pasillas; available at Latin American markets and some supermarkets
RED BELL PEPPER-SPINACH STUFFED CHICKEN BREASTS
Chicken breasts marinated in herbs and stuffed with red peppers, spinach and mozzarella cheese.....what could be more devine? Cook time does include marinating time.
Provided by SkinnyMinnie
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut a pocket horizontally into each breast half. Place chicken in a large glass baking dish.
- In a small bowl, combine mustard, mayonnaise, oil, vinegar, parsley, oregano, and basil; mix well.
- Pour mustard mixture over chicken; cover and refrigerate for 30 min (up to 3 hrs.).
- Heat oven to 375ºF.
- Line a large baking pan with foil and sray with nonstick cooking spray.
- In a medium bowl, combine mozzarella cheese, spinach, bell pepper and garlic; mix well.
- Stuff 1/6 of mixture into each chicken breast pocket.
- Sprinkle with salt, pepper, and rosemary.
- Bake for 20 minute.
- Sprinkle chicken with Parmesan cheese and bake and additional 5-10 min or until juices run clear.
Nutrition Facts : Calories 373, Fat 20, SaturatedFat 8.4, Cholesterol 117.3, Sodium 694.8, Carbohydrate 7.9, Fiber 1, Sugar 3.5, Protein 38.9
STUFFED RED BELL PEPPER
Make and share this Stuffed Red Bell Pepper recipe from Food.com.
Provided by tannermom
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a large non-stick skillet, Lightly brown beef and onion. Turn heat to low and add seasonings and cook until beef is completely browned. Remove from heat and stir in spinach.
- Wash bell peppers and remove tops, cores and seeds. Stuff each pepper with 1/2 to 2/3 cup of beef mixture. Put peppers in glass baking dish and pour 2 tbsp water into the bottom. Cover with foil and bake for 50 minutes.
- Remove stuffed peppers from oven and take off foil. Turn up oven to 400 degrees. Cook peppers for additional 10 minutes. Allow to cool somewhat before serving.
RED BELL PEPPER STUFFED CHICKEN WITH WHITE CREAM SAUCE
This is one of our favourite recipes that we save for special occasions. Your guests will be thinking they are fine dining in your home. The sauce is very rich, I usually serve this with steamed green beans on the side.
Provided by Sous Chef Bentley
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Roast the red peppers until blackened. Place the peppers in a bowl & cover with wrap to generate steam for approximately 5 to 10 minutes. Remove the blackened skin and seeds. Cut each red pepper into thirds.
- Cut the chicken in half horizontally almost but not all the way through. Open the chicken like a book and season with salt and pepper.
- Place a slice of roasted red pepper onto one side of the opened chicken breast. Top each with 2 basil leaves. Sprinkle with cheese. Fold the other side of the chicken over creating a bundle. Secure the chicken bundle with three pieces of string.
- In a large non-stick pan, heat half of the olive oil over medium heat. Add the chicken and cover. Cook for approximately 7 minutes per side or until no longer pink inside.
- Remove to plate and remove strings.
- Add the remaining oil to pan, and cook the garlic and shallots until softened.
- Stir in wine and boil for 3 minutes.
- Stir in whipping cream. Season with salt and pepper. Simmer for 5 minutes or until thickened enough to coat the back of a spoon.
- Return chicken to the pan, turn the chicken to coat while reheating.
- Remove the chicken to individual plates. Spoon the white cream sauce over the chicken and garnish with fresh juliened basil.
Nutrition Facts : Calories 549.7, Fat 43, SaturatedFat 22.2, Cholesterol 197.8, Sodium 175.6, Carbohydrate 8, Fiber 1.3, Sugar 2.9, Protein 27.7
SPINACH AND ARTICHOKE-STUFFED CHICKEN BREAST WITH ROASTED RED BELL PEPPER SAUCE
Cream cheese has two jobs in this chicken dinner: it adds just the right amount of creaminess to the spinach and artichoke stuffing and enriches the roasted red pepper sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Heat 1 tablespoon of the oil in an extra-large nonstick ovenproof skillet over medium-high heat. Add the garlic and onion and cook, stirring, until the onion is softened and lightly browned, about 3 minutes. Add the artichokes and cook until warmed through, about 1 minute. Add the spinach and cook, stirring, until completely wilted, about 3 minutes. Transfer the mixture to a medium bowl and let cool completely. Wipe out the skillet and reserve.
- When the spinach mixture is cool, add the mayonnaise, lemon zest and 7 tablespoons of the cream cheese spread and stir to combine. Season with salt and pepper.
- Insert a thin paring knife into the thickest part of each chicken breast and cut down the side to make a 3-inch-long pocket. Stuff each pocket with one-quarter of the spinach mixture. Sprinkle the chicken with salt and pepper.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the chicken breasts skin-side down and cook until golden brown, about 4 minutes; transfer to a plate. Add the potatoes to the skillet, sprinkle with salt and pepper and cook, tossing, about 2 minutes. Turn off the heat, return the chicken to the skillet skin-side up and transfer to the oven. Roast, stirring the potatoes halfway through, until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 25 to 30 minutes.
- Meanwhile, combine the roasted peppers, lemon juice and remaining 3 tablespoons cream cheese in a food processor or blender and process until smooth. Season with salt and pepper.
- Spoon the red pepper sauce onto 4 plates. Top each with a chicken breast and some potatoes.
STUFFED RED BELL PEPPER RELLENOS
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the peppers: Preheat a broiler. Arrange the peppers in a single layer on a heavy baking sheet. Broil, turning the peppers every 3 to 4 minutes, until charred on all sides. Place the peppers in a resealable plastic bag for 15 minutes.
- Gently scrape off the burnt skin, being careful not to tear the flesh. Lay each pepper on the work surface. Using a paring knife, remove a 1/2-inch-wide strip of flesh from the side of each pepper to create an opening. Chop the strips of pepper into 1/2-inch pieces and reserve for the filling. Using a small spoon, remove the seeds from inside each pepper.
- Position a rack in the center of the oven. Preheat the oven to 350 degrees F.
- In a large bowl, combine the reserved chopped peppers, the corn, green onions, corn chips, chicken, basil, lime juice, salt and pepper; toss to blend. Mix in the cheese. Divide the filling among the peppers (about 2/3 cup each), packing gently and mounding at the opening. Arrange the peppers in a 13- by 9- by 2-inch baking dish. Pour the chicken broth around the peppers. Bake until peppers are heated through, 25 to 30 minutes.
- For the sauce: Spoon the avocado flesh into a food processor. Add the oil, lime juice, salt and pepper. Blend until smooth.
- To serve: Spoon a circle of sauce in the center of 6 plates. Place the peppers on the sauce and serve.
Nutrition Facts : Calories 393 calorie, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 42 milligrams, Sodium 547 milligrams, Carbohydrate 24 grams, Fiber 8 grams, Protein 18 grams, Sugar 8 grams
4-STUFFED GREEN BELL PEPPER RECIPE WITH RED HATS!
I had fun putting together this delicious recipe...I tweaked a few different recipes, and came up with this one. My friend said I could make Hungarian stuffed pepper from my recipe! Just cover them with little tomato juice and water. Simmered on top of the stove..What a great result that is served in a soup bowl! It just cries...
Provided by Nancy J. Patrykus
Categories Turkey
Time 30m
Number Of Ingredients 9
Steps:
- 1. Cover the green peppers with water, and simmer 3 minutes.Drain. Brown the ground meat.Add to the meat mixturs bouillon cube,1/3cup hot water some catsup and 1/2 cup cooked tomatoes. Heat well. I used canned cubed tomatoes) Then add the rice... or toasted bread cubes. Maybe even add some cooked kidney beans or cooked corn.
- 2. Stuff pepppers and place in a shallow baking dish. My friend bakes them in a cup cake pan! Bake at 400F. for 15-20 minutes. Top with a generous amount of catsup. (the red bonnet) HA! In the fotos I had a stuffed tomato in the center. That turned out great. I have a friend that will not eat green peppers!! Serve & enjoy.
- 3. ****For "HUNGARIAN STUFFED PEPERS". NOTE:...Do not pre-cook the stuffed peppers.!!! Put stuffed peppers in a pan. Combine and cover with equal parts of tomato juice and water. Simmer at least 2 hours. Serve in soup bowls, topped with catsup,sour cream, or even yogurt. ****FOTO #3 Being as I am a Queen of a RED HAT group..You just know I had to insert this RED HAT foto!...LOL
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