RED PEPPER CHICKEN
Prep Time: 10 minutes
Cook Time: 20 Minutes
Ready in: 30 Minutes
Makes 4 servings
4 skinless, boneless
1 (12 ounce) jar roasted red bell peppers
2 cups bread crumbs
3 tablespoons vegetable oil
1 cup sour cream
1/2 cup feta cheese
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
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.