Cheese and Pepper Stuffed Chicken

Ingredients list for Cheese and Pepper Stuffed Chicken

• 4 Boneless Chicken Breasts
• 1/2 cup Cottage Cheese grated
• 1/2 cup Mozzarella cheese grated
• 1 small Yellow bell pepper finely chopped
• 1 small Green capsicum finely chopped
• 1 small Red bell pepper finely chopped
• to taste Salt
• to taste Crushed black peppercorns
• 2 teaspoons Dried mixed herbs
• 3 teaspoons Oil
• 3 tablespoons Butter
• 2 tablespoons Capers

Method

1. Preheat the oven to 180°C.
2. Trim the sides of the chicken breasts and make a pocket in them.
3. Sprinkle salt, crushed peppercorns and half teaspoon oil on the chicken breasts and rub well. Set aside to marinate for fifteen to twenty minutes.
4. Put cottage cheese, mozzarella cheese, yellow pepper, capsicum, red pepper, salt, crushed peppercorns and dried herbs in a bowl and mix well.
5. Stuff the chicken pockets with the cottage cheese mixture.
6. Heat one and a half teaspoons oil in a non-stick pan, pace the stuffed chicken breasts on it and sear for a minute on each side.
7. Place the chicken on a baking tray, put the tray in the preheated oven and bake for twelve to fifteen minutes.
8. To make butter-caper sauce, heat remaining oil and butter in a non-stick pan. Add capers and mash them with the back of a mixing spoon.
9. Add crushed peppercorns and salt and mix well. Cook for half a minute and remove from heat.
10. Slice stuffed chicken and place on a serving platter. Reheat the sauce and pour over the chicken slices and serve immediately.

Nutrition Info