Bell Pepper & Chicken in Skillet
For a nice presentation, when the chick is done, cut each breast in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese. Your dinner guests will be impressed... even if you don't have the skillet takes to be a famous chef!
At a glance
4 skinless, boneless chicken breasts
12 oz. jar roasted red bell peppers
2 cups breadcrumbs
3 tbsp. vegetable oil
1 cup of sour cream
1/2 cup of feta cheese
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 skillet, 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 electric blender mix sour cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes, or until chicken is done.
Ready in 30 min
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