Feta-Stuffed Chicken with Pepper Sauce
NuWave Oven recipe for feta-stuffed chicken breasts with a delicious pepper sauce.
NuWave Oven recipe for feta-stuffed chicken breasts with a delicious pepper sauce.
- Carbohydrate 20.2735954235819 g
- Cholesterol 3220 mg
- Fat 660.846831477026 g
- Fiber 5.61282363020673 g
- Protein 802.063289468965 g
- Saturated Fat 186.981105526391 g
- Serving Size 1 1 Recipe (4559g)
- Sodium 3091.97099838437 mg
- Sugar 14.6607717933752 g
- Trans Fat 55.8134189854997 g
- Calories 9451 calories
Step-by-step
- In large bowl, combine olive oil, balsamic vinegar, couple drops of liquid smoke, onion powder, garlic powder, salt and pepper; set aside.
- Pound chicken breasts until flattened to roughly ½-inch thick.
- Place chicken in prepared marinade and let sit for at least 15 minutes.
- Place marinated chicken on 4-inch rack and spoon desired amount of feta cheese onto each piece.
- Fold chicken over cheese and place toothpick in each piece.
- Cook on Power Level HI for 16 minutes.
- In separate NuWave Oven (or once chicken is finished cooking), place peppers on 4-inch rack and cook on Power Level HI for 12 minutes.
- Peel off skin and place peppers in blender, along with garlic, chicken broth, couple drops of liquid smoke, salt and pepper.
- Blend peppers until sauce is formed.
- Transfer sauce to liner pan and heat on Power Level HI for 3 minutes.
- Transfer cooked chicken breasts to liner pan; coat with sauce and serve.
Charred red bell peppers yield a sweet, smoky base that balances the sharp salinity of crumbled sheep's milk cheese melted inside poultry. Pounding the meat to an even half-inch thickness guarantees uniform cooking speeds, preventing the outer edges from drying out before the center reaches safety thresholds. Visual indicators replace thermometers when evaluating doneness here. Piercing the thickest part of the folded breast reveals juices that run completely clear rather than pink. Firm resistance to a fingertip confirms the interior proteins have fully coagulated. Two common errors frequently compromise this dish. Stuffing unflattened breasts creates thick centers that burn on the exterior before heating through. Skipping the marinade resting window of fifteen minutes denies the olive oil and aromatics enough time to penetrate the muscle fibers. Blending roasted bell peppers with raw garlic, chicken broth, and liquid smoke creates a vibrant emulsion without requiring dairy fats. Heating this sauce for three minutes reduces excess moisture and concentrates the vegetal sugars before coating the protein.
