Red Pepper Stuffed Chicken

    30 min

    A deliciously rich dish, consisting of chicken breast stuffed with roasted red peppers, coated in breadcrumbs, pan-fried and served with a sour cream sauce, then sprinkled with feta.

    135 people made this

    Serves: 4 

    • 4 skinless boneless chicken breasts
    • 200g roasted red peppers
    • 215g breadcrumbs
    • 3 tablespoons vegetable oil
    • 250ml soured cream
    • 125g feta cheese

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    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 breadcrumbs into a large plastic bag. Place chicken breasts in the bag with the breadcrumbs and shake until well coated.
    2. In a large frying pan, 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 liquidiser or food processor, blend soured 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 soured cream mixture and sprinkle with feta cheese.

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    Reviews in English (108)


    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 peppers and stuffed the chicken. I added a little salt & pepper to the bread crumbs. Definately use olive oil instead of veg. oil and with the chicken thinned out you only need to cook it about 7 min. on each side. As for the sauce, I added a little salt & pepper, a dash of garlic powder and parmesan chs and simmered it for a couple of minutes and it was much better.  -  18 Nov 2004  (Review from Allrecipes US | Canada)


    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 of the crumbs called for. I had to use two toothpicks for each breast and then after browning they stayed together nicely. I choose to bake after browning(I poured sauce over all, covered and baked for about 20 minutes) I did add some feta crumbles, fresh minced garlic and a couple fresh spinach leaves to the chicken "pocket" along with the roasted peppers. Due to reviews, I also added ground cayenne pepper and chili powder to the sour cream mixture. Loved the flavors of the roasted red pepper, the sour cream sauce with the Feta (more than the chicken!) I will make this one again!  -  27 Aug 2004  (Review from Allrecipes US | Canada)


    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 and to slice. I sliced lengthwise and placed a small amount of the feta cheese inside, then red peppers. I then placed in the fridge for 1/2 hour to defrost entirely. 2. I used buttermilk to coat the chicken (while held together with toothpicks). 3. I used panko bread crumbs seasoned with dried parsley, oregano and garlic powder. 4. I browned slightly in pan in olive oil. Removed toothpicks. 5. I felt I had to bake in the oven because the chicken pieces were quite large. 350 degrees for 30 - 40 mins. Unfortunately I didn't have any roasted red peppers left to make the sauce. I used 1/8 cup of mild salsa with the sour cream. This was very good! I will definately serve this to visiting guests for dinner.  -  19 Dec 2007  (Review from Allrecipes US | Canada)