We love stuffed chicken in our house!We stuff chicken all the time with all sorts of goodness! It gives it a spark and big change in flavor! But of course we all know Chicken it the best when it comes to adapting to flavors! So here's a new invention...
Ingredients:
1 Red Bell Pepper2-4 Chicken Breasts
Minced Garlic
1 teaspoons dried oregano
1/2 teaspoons onion powder
1/2 teaspoons garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Feta Cheese
To start off make sure you pound your chicken breast out to
about a quarter inch thick. I like to pound mind using parchment paper
on both sides of the chicken.
Then place the chicken
in your baking pan. It all depends how many chicken breasts you make as
to what size pan you're going to use. In my house I usually just do two
press however one roasted red bell pepper will fill 3-4 breasts.
How
to roast your red bell pepper: set your broiler to high and place your
oven rack about 2 levels below the broiler heat. Place your bell pepper
on a cookie sheet on the top rack and roast for 10 minutes or more. Wait
until side starts to get black then turn the bell pepper over and broil
for another 10 minutes or until black. When you take your bell pepper
out, use forks to peel the outer layer of bell pepper off. Now have a
roasted red bell pepper.Coat the inner part of the chicken breast with your minced Garlic and 1/2 of your Greek Spice Mix and a tablespoon or more of feta cheese.
Use about 1 third of the bell pepper for each chicken breast an lay on the feta cheese.
Now roll each breast so the feta and bell pepper stays inside.
Coat the outside with the rest of your Greek spices then bake!Bake @ 350 for 40 Minutes
Serve with veggies, quinoa... or whatever you want!
ENJOY!
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