Stuffed Chicken Rolls
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serves: 4
Ingredients
700 gr. / 1.5 lb chicken breasts, opened flat like butterflies
1 large or two small red bell peppers, sliced
1 onion, sliced
100 gr. / 3.5 oz. feta cheese. Feta should be divided according to the pieces you have to stuff.
Salt and pepper
2 tbsp fresh basil, chopped
1 tsp oregano
Olive oil
Parchment paper
Toothpicks to secure the rolls
Instructions:
Preheat oven to 200°C / 400°F.
In a skillet sauté the peppers and onion until they become soft.
In the end add the fresh basil.
Remove and set aside.
Cut parchment paper in as many pieces as your chicken breasts.
Take one breast, salt and pepper it.
If you are lucky and can find the soft buttery feta cheese, add about a spoon and spread it like cream cheese.
Add some peppers and onions some oregano and roll it.
Seal it with toothpicks in that way, so the cheese doesn’t come out of it.
For those who cannot find buttery feta, you follow the same procedure only you spread the la vache qui rit, then add a piece of feta cheese and then the peppers and seal.
Take a parchment paper, add some olive oil, place the chicken roll in it and close it like a parcel.
Do the same for the rest of the chickens.
Place them in a pan and bake them in the oven for about 20 minutes.
Open the parchment paper and broil them for a few minutes to get a nice golden color on top, about 3 to 4 minutes.
Let them rest for five minutes and then cut them in slices and serve them.
French fries go perfectly with it!
From culinaryflavors.gr