Roasted Red Pepper Chicken

Roasted Red Pepper Chicken

Avery Hayden 0

"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!"

Ingredients {{adjustedServings}} servings 670 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 670 kcal
  • 34%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 40.7 g
  • 81%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 1019 mg
  • 41%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. 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.
  4. Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.
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Reviews 104

  1. 133 Ratings


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.


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!


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.