If you don't agree with the "easy" part the first time you try this recipe, give it at least one more shot and perhaps it will be better the second time around. I have tried other "stuffed chicken" methods - mostly cleaving the chicken to flatten it out, laying the stuffing on top, rolling the chicken, inserting a toothpick to keep it all rolled together then cooking it on a skillet... UGH! It's messy, annoying and not easy. The stuffing always came out both sides, the toothpick burned and the meat didn't cook all the way through.
The method below is way easier - so give it a try!
What you need:
2-4 medium-thin chicken breasts (not too thick or too thin, got it?)
1 medium red pepper (chopped, about 1/4 of a pepper per breast)
4 oz crumbled feta cheese
1 T parsley
Salt
Pepper
*Heat oven to 375 degrees
What to do:
1. With a sharp knife, cut a long slit in the thicker edge of the chicken breast creating a "pocket".
2. Combine the chopped red pepper with equal amounts feta. Add the parsley and salt and pepper to taste.
3. Stuff the chicken breast - and I mean STUFF! Get all the goodies in there.
5. Heat and oil a large skillet to medium-high. Carefully place the stuffed chicken breasts onto the pan and sear on both sides for about 5 minutes. Scoop off all fat.
6. Place the entire pan in the oven and bake for about 15-20 minutes or until chicken is no longer pink.
A delicious side option to go with your stuffed chicken breast:
Chop up some brussel sprouts, mushrooms and garlic cloves. Toss with olive oil, pepper and salt. Stick the brussel sprouts and garlic in the oven while you are searing the chicken breast. After about 10 minutes add the mushrooms and continue roasting in the oven with the chicken.
Serve and enjoy!
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