Sweet Pepper Stuffed Chicken Breasts Recipe 435 Food

CHEESE AND PEPPER STUFFED GRILLED CHICKEN BREASTS

Steps:

• Heat 1 tablespoon olive oil in large pan over medium-high heat. Add onions and peppers and cook until tender, 3 to 4 minutes. Remove from heat and let cool slightly.
• With a sharp paring knife, slice into the chicken horizontally to create a pocket. Repeat with all four breasts. Add a slice of cheese into each chicken breast and stuff with 1/4 cup of the pepper mix. Top peppers with another slice of cheese. Press the edges of the chicken together to seal in the filling. Rub all sides of chicken breast with 1/2 tablespoon Cajun seasoning and a pinch of salt and pepper.
• Heat the remaining olive oil in the same pan over medium heat. Cook the stuffed chicken for 5-7 on each side, until cheese is melted and chicken is cooked through.

FLORENTINE BASIL-STUFFED CHICKEN BREASTS

Steps:

• First make the basil filling:
• Combine all the ingredients with just a few tablespoons of olive oil in the food processor
• Process until finely chopped, scraping down the sides of the bowl
• With the processor running, add the rest of the olive oil through the food tube until a paste forms
• Place the chicken breasts between two sheets of plastic wrap and pound them with a mallet or with a cutting board to an even thickness
• Sprinkle with salt and pepper to taste
• Combine the margarine with the basil filling
• Spread 2 tablespoons of the stuff across each pounded chicken breast
• Roll up the breast and secure it with a toothpick
• Combine the cornflakes, ground cashews and paprika in a shallow bowl
• Beat the eggs in a separate bowl
• Dip the chicken bundles in the egg, then dredge in the crumb mixture
• Cover a baking dish in parchment paper and place the bundles in the dish
• Cover and place in the fridge for 6-8 hours
• Preheat the oven to 350 degrees F
• Bring the chicken to room temperature
• Bake uncovered for 35 minutes
• Let stand for 10 minutes
• Remove the toothpicks
• Wash the spinach well and tear the leaves into smaller pieces
• Wilt the spinach in a hot pan, with just the water clinging to the leaves, about 3 minutes
• Season to taste with salt and pepper
• Place the spinach flat on a serving dish
• Place the chicken bundles on top, garnish with sprigs of basil

SWEET & SPICY STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F.
• Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning and fry until soft, about 8 minutes.
• Add 1 tsp cinnamon and the garam masala the heat for 2 more minutes.
• Cover the bulgar wheat and sultanas with water and boil for about 5 mins until soft then drain. Add to the onion mixture and add the cilantro and almonds.
• Cut each chicken breast open so that it is flat like a book.
• Divide the stuffing between them and fold the top over. Rub the skins with a pinch of cinnamon.
• Place tightly packed into a small baking dish and bake for 25 minutes
• Serve the chicken with any leftover mix alongside, with some green beans.