About this recipe: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.
4 skinless boneless chicken breasts
200g roasted red peppers
3 tablespoons vegetable oil
250ml soured cream
125g feta cheese
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Method Prep:10min › Cook:20min › Ready in:30min
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.
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.
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.
Cut the chicken in half and arrange the pieces on a plate. Drizzle with soured cream mixture and sprinkle with feta cheese.