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Roasted Red Pepper Chicken

"This recipe is rich, but very delicious, and the red makes it festive. It is best served with asparagus and lots of love. Please enjoy!"
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Ingredients

servings 670 cals
Original recipe yields 4 servings

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Directions

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  1. With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers as you can into pockets of chicken one at a time. Pour bread crumbs into a large plastic bag. Place chicken breasts in the bag with the bread crumbs and shake until well coated.
  2. In a large skillet, heat oil to a medium-high heat and place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes on the other side.
  3. While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes, or until chicken is done.
  4. Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 670 calories; 33.4 g fat; 51.6 g carbohydrates; 40.7 g protein; 122 mg cholesterol; 1019 mg sodium. Full nutrition

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Reviews

Read all reviews 108
  1. 140 Ratings

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Most helpful positive review

This recipe was delicious, easy and quick to make but just needed a little help. First I pounded the chicken breasts out to thin them out a little. Then I mixed some feta cheese in with the pe...

Most helpful critical review

This recipe was ok, however I disagree that it is "full of flavour". The red peppers give it nice, but very SUBTLE flavour. (It needs more seasonings!) Perhaps adding something to both the filli...

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This recipe was delicious, easy and quick to make but just needed a little help. First I pounded the chicken breasts out to thin them out a little. Then I mixed some feta cheese in with the pe...

Nice presentation even though a little hard to keep together at first. I did not dare "shake" in breadcrumbs,(would of fell apart) I just carefully "rolled" the chicken in them. I only used half...

After reading all the reviews and seeing some had trouble with the recipe, I decided to take a different approach. 1. I used partially thawed chicken breasts - this was much easier to handle ...

This recipe was ok, however I disagree that it is "full of flavour". The red peppers give it nice, but very SUBTLE flavour. (It needs more seasonings!) Perhaps adding something to both the filli...

This chicken was ok, it wasn't half as hard to put together as I thought it would be. I slit the chicken and stuffed it with roasted peppers and secured it with two toothpicks.Then I salt and p...

This dish turned out beautifully for me without any modifications. The flavor was well-balanced and not overpowering, and the dish looked gorgeous when plated.

The idea was great but I did make some changes. I added feta and spinach to the stuffing, as suggested, also added a garlic clove to the pureed sour cream/red pepper mixture, salt/pepper the chi...

I loved this but had to give it 4 because I changed the procedure quite a bit. I stuffed the chicken with the red peppers, and garlic and feta. I then brushed it with sour cream so the breadcrum...

I absolutely loved this recipe, although I made some changes. My husband is not a fan of red bell peppers, so I substituted sun-dried tomatoes instead, and it came out perfectly! Also, I added...