Roasted Red Pepper Chicken

Roasted Red Pepper Chicken

104

"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
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Nutrition

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  • 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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Directions

  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

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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 pe...

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...

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 ...