Main Dishesclosetcooking
Roasted Red Pepper, Pistachio and Feta Stuffed Chicken
I do not make stuffed chicken breasts all that often but with the recent success of the spinach and feta stuffed chicken I looking forward to trying again and I had the perfect recipe in
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking dish
- oven
📝 Preparation Steps
1
Mix the feta, pistachios and olive oil until they form a thick paste.
olive oil1 tablespoon
2
Lay the chicken breasts out and season them with the smoked paprika and top them with the roasted red peppers followed by the pistachio mixture. Roll up the chicken around the filling and tie it up or secure it with toothpicks.
chicken breasts (1 pound) (butterflied and pounded thin)2smoked paprika2 teaspoonsroasted red peppers4
3
Season the chicken with season with salt and pepper.
4
Heat the oil in a pan.
5
Add the chicken, brown on all sides, about ⏱️ 2-4 minutes per side.
6
Place the chicken in a baking dish and bake in a 350F/180C oven until it reaches 180F, about ⏱️ 30 minutes.
7
Add the wine to the pan that you browned the chicken in and deglaze it.
8
Add the chicken stock and garlic and bring to a boil.
garlic (grated)2 cloves
9
Simmer to reduce by half.
10
Add the yogurt, feta, lemon zest, thyme, mastic liqueur and season with salt and pepper.
lemon zest1 teaspoonthyme (chopped)1 teaspoon
11
Simmer for a few minutes and remove from heat.
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