Recipe

Pepper Stuffed Chicken Recipe

Add Step-by-Step Photos	Dawniemom / All my dishes 1 year, 5 months ago This is a bit labor intensive but pays off in taste! Prep:30m Cook:40m Servings:4	Dawniemom
	chicken peppers feta cheese

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Ingredients

1 Tbls Olive Oil

1 onion, chopped

2 red bell peppers, cut into strips

2 cloves garlic, pressed

salt & pepper to taste

1/2 tsp. oregano

1/2 tsp. basil

1/4 c. Feta cheese

4 chicken breast (with skin & bone)

3/4 c. white wine (I use Apple Fruitesia from Shaws market)

1 T. butter

Directions

Preheat oven to 425 F.

In a skillet, heat the olive oil, add the onion, pepper, garlic, salt & pepper, and herbs and cook until onion is translucent and peppers are soft. Let cool. When cooled, add the cheese, tossing well to distribute.

In the meantime, prepare chicken. Loosen the skin of the chicken and stuff 1/4 of the mixture in between skin and flesh. Sprinkle the tops with salt & pepper and place in a metal baking dish.

Roast chicken for about 30 to 40 minutes (mine needed about an hour, and I checked them with a meat thermometer first) or until chicken juices run clear when pierced. Remove the chicken from the pan and keep warm.

Heat the pan on the stove top, about med. high heat. Add the white wine and using a whisk, get all the browned bits. Let the pan juices reduce reduce to about half. Remove the heat, add the butter, whisk well, and serve over the top of chicken.

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