Crispy Stuffed Chicken
Ingredients:
4 boneless chicken breasts, skinned
Salt & Pepper
1 small Orange Pepper deseeded and sliced
1 small Green Pepper deseeded and sliced
20g Breadcrumbs
1 tbsp Sesame Seeds
4 tbsp of Lemon Juice
1 small Red Pepper deseeded and halved
200g can of chopped tomatoes
Fresh Curly Parsley to garnish
Method:
Preheat oven to 200degreesC/400degreesF/Gas Mark 6.
Make a slit in the chicken breasts with a small sharp knife to create a pocket in each.
Season each pocket with Salt & Pepper and place the slices of orange and green pepper inside, you may need to cut the pepper slices in half to fit best.
Place the chicken breasts on a non-stick baking tray and sprinkle breadcrumbs and sesame seeds over them.
Spoon 1 tablespoon of lemon juice over each chicken breast and bake in the oven for 35-40 minutes, or until the chicken is tender and cooked through.
Whilst the chicken is cooking, pre-heat the grill to a hot setting and grill the slices of chilli pepper and red pepper slices for 5-6 minutes until the skin blisters. Leave to cool and then peel off the skins from the red peppers. (Can leave skins on if you prefer)
Put the red pepper into a blender, add tomatoes and chilli and blend together for a few seconds to create the sauce. Season to taste.
When the chicken is cooked, heat the sauce in a pan.
Spoon a little onto each plate and arrange chicken breast in the middle.
Garnish with Curly Parsley and serve.
(I forgot to do this in all the excitement!)
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Originally Posted by Dareos
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