This is so easy, and very tasty. The trick with doing this kind of chicken is to make sure the chicken is not dry and tough. This can be prevented by various cooking methods. The best is to "poach" them in individual foil parcels (baked for 10-20 minutes) with all the beautiful juices of wine and herbs. I have also casseroled them in a sealed oven dish - both work fine. After the process, just grilled off nicely to finish.
Any kind of cheese can be used, (mozzarella, brie etc.) I like a stronger fuller flavored cheese to stand up to the roasted red peppers.
Again, any veggies are okay, just as long as they are not too overpowering, as you would still want to taste the chicken. Usually, this dish is made with bacon or Pancetta being wrapped around the individual breasts - that is totally optional. I have used a thick slice of grilled sweet potato (to the left) and normal potato (to the right), these were an interesting combination. Along with that, some simple green beans done in some butter, splash of white wine, drop of sweet chili sauce and seasoning, delish!
Ingredients:
Chicken breasts
Olive oil
White wine
Chives (or similar herbs) - Basil is a great addition to the stuffing
Butter
Veggies of your choice
Garlic
Red pepper
Cheese of your choice
Heat oven to 180. Slice breasts in half - not all the way through. Season and drizzle with olive oil and marinade (if you have time) in some white wine. In a pan, heat some olive oil, garlic, butter, and chopped herbs. When combined, add about a cup of white wine and stir. Take of heat. Place quarter peppers onto an oiled oven tray and grill until the skin is black and the pepper is roasted. Remove skin and let cool. Place cooled pepper quarter and a fair amount of cheese in the halved breast (add basil or pesto if you have) and fold closed. With toothpicks or cotton, seal the breast as not to leak.
Create individual little foil packages and place stuffed breast inside, pour over wine sauce. Seal and pop in the oven for 10 to 20 minutes (depending on the size of the breast). Cook veggies of your choice.Take parcels out, open and place breasts on a baking tray. Grill on a high heat until golden and crispy, remove toothpicks!
Any kind of cheese can be used, (mozzarella, brie etc.) I like a stronger fuller flavored cheese to stand up to the roasted red peppers.
Again, any veggies are okay, just as long as they are not too overpowering, as you would still want to taste the chicken. Usually, this dish is made with bacon or Pancetta being wrapped around the individual breasts - that is totally optional. I have used a thick slice of grilled sweet potato (to the left) and normal potato (to the right), these were an interesting combination. Along with that, some simple green beans done in some butter, splash of white wine, drop of sweet chili sauce and seasoning, delish!
Ingredients:
Chicken breasts
Olive oil
White wine
Chives (or similar herbs) - Basil is a great addition to the stuffing
Butter
Veggies of your choice
Garlic
Red pepper
Cheese of your choice
Heat oven to 180. Slice breasts in half - not all the way through. Season and drizzle with olive oil and marinade (if you have time) in some white wine. In a pan, heat some olive oil, garlic, butter, and chopped herbs. When combined, add about a cup of white wine and stir. Take of heat. Place quarter peppers onto an oiled oven tray and grill until the skin is black and the pepper is roasted. Remove skin and let cool. Place cooled pepper quarter and a fair amount of cheese in the halved breast (add basil or pesto if you have) and fold closed. With toothpicks or cotton, seal the breast as not to leak.
Create individual little foil packages and place stuffed breast inside, pour over wine sauce. Seal and pop in the oven for 10 to 20 minutes (depending on the size of the breast). Cook veggies of your choice.Take parcels out, open and place breasts on a baking tray. Grill on a high heat until golden and crispy, remove toothpicks!
Place moist grilled breasts on veggies and drizzle sauce over, serve (preferably with a white wine; chardonnay or sauvignon banc) and enjoy.
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