Crunchy cheesey pepper chicken

    50 min

    Chicken breast stuffed with roasted red pepper and mozzarella cheese, crumbed and baked. Easy to make ahead and very yummy.

    Samantha's Supper

    Kent, England, UK
    8 people made this

    Serves: 2 

    • 2 chicken breast fillets
    • 1 large slice roasted red pepper, halved (from jar is fine)
    • 1/2 soft mozarella ball, sliced
    • golden breadcrumbs
    • 1 pinch cayenne pepper
    • 1 pinch dried oregano
    • 1 egg, beaten
    • a little butter and oil for frying

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Begin by flattening out the chicken into escalopes and place the pepper and mozarella in the middle.
    2. Mix the breadcrumbs with the cayenne and oregano. Roll up the chicken to enclose the filling. Carefully dip into beaten egg, shake off excess and press into breadcrumbs.
    3. Repeat with remaining chicken breast. Repeat process over (double coating). Cover and chill until required.
    4. Preheat the oven to 180 C / Gas 4.
    5. Heat the butter and oil in a fry pan and fry off the chicken for about 3 to 5 minutes. Place on a baking tray and bake until the chicken is no longer pink at the centre, about 35 minutes. Serve.

    Serving suggestion

    A little filling may escape during baking but don't worry as still tastes great. Nice served with new potatoes tossed in butter and a simple salad.

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