Stuffed Chicken with Roasted Red Peppers and Herbed Goat Cheese
Stuffed Chicken with Roasted Red Peppers and Herbed Goat Cheese
Stuffed Chicken with Roasted Red Peppers and Herbed Goat Cheese
- Carbohydrate 20.48615 g
- Cholesterol 301.28 mg
- Fat 47.8034 g
- Fiber 3.09699986502528 g
- Protein 59.7462 g
- Saturated Fat 28.47069 g
- Serving Size 1 1 Serving (523g)
- Sodium 363.107 mg
- Sugar 17.3891501349747 g
- Trans Fat 3.34263999999999 g
- Calories 752 calories
Step-by-step
- Roast peppers in the oven to remove skin.
- Butterfly chicken breast and season.
- Stuff with roasted peppers and goat cheese.
- Truss chicken if overstuffed.
- Sear chicken for 3 minutes per side.
- Finish in a 400-degree oven for 7 minutes.
- Make a light sauce with garlic, lemon juice, heavy cream, and seasonings.
- Toss vegetables in the same pan as the chicken.
- Serve chicken over vegetables and drizzle with sauce.
As a busy housewife, I'm always looking for ways to create delicious and satisfying meals for my family that don't take hours to prepare. This Stuffed Chicken with Roasted Red Peppers and Herbed Goat Cheese is the perfect solution.
It's packed with flavor, thanks to the combination of roasted red peppers, tangy goat cheese, and aromatic herbs. Plus, it's surprisingly easy to make. The chicken breasts are simply butterflied and stuffed with the filling, then roasted in the oven until cooked through. The result is a juicy and flavorful dish that is sure to impress your family and friends. And because it's so easy to make, it's perfect for busy weeknights or special occasions.
