This recipe is from a friend.
Chicken stuffed with roasted peppers, serves 4:
Ingredients:
- 1 whole chicken breast, or boneless chicken thighs
- Shredded cheese (such as cheddar or mozzarella)
- A few peeled roasted red peppers
- 3 large eggs
- Bread crumbs
- Salt and pepper
Instructions:
- Slice the chicken into thin fillets.
- Lay each fillet flat, season with salt and pepper, and place a small amount of shredded cheese and a piece of roasted red pepper in the center.
- Roll the chicken tightly into a roll and secure it with a toothpick.
- Dip each roll in beaten eggs, then coat with bread crumbs.
- Place the rolls side by side in a baking dish greased with hot butter. Add a few tablespoons of water to the corner of the dish, being careful not to wash away the bread crumbs.
- Bake at 375°F for about 10 minutes, then carefully flip each roll and bake for another 10 minutes.
- Toward the end of baking, sprinkle a bit more shredded cheese on top and return the dish to the oven for a few minutes until the cheese melts.
