Crispy Red Pepper & Goat Cheese Stuffed Chicken

By: Kelley Robertson

Servings: 4

4 chicken breasts, boneless and skinless

16 oz. Farm to Freezer Roasted Peppers, chopped

16 oz. Farm to Freezer Tomato Sauce

1½  tbs. garlic, minced

1 tbs. olive oil

½ tsp. salt

¼ tsp. black pepper

2 tbs. fresh basil, minced

4 oz.  goat cheese, crumbled (feta cheese crumbled can be substituted)

2 cups Italian style bread crumbs

2 eggs, beaten with 1T water

All-purpose flour for dipping

Non-stick  pan spray

Salt, pepper, and garlic powder to season to taste

  1. Preheat the oven to 350 degrees F. In a small bowl combine salt, roasted peppers, basil, olive oil, goat cheese (or feta), and fresh garlic and mix together. Set aside.
  2. Cut into the side of the chicken breast, creating a pocket the length of the breast, careful not to cut completely through. Season with salt, pepper and garlic powder.
  3. Stuff the cheese mixture into the chicken pocket.
  4. Create a three step dipping process, by dipping the chicken into flour, then egg mixture, then roll in bread crumbs.
  5. Bake chicken on a baking pan with non-stick pan spray for 40-45 minutes at 350 degrees.
  6. In a separate pot, heat tomato sauce and serve over chicken.

Serve chicken over pasta and top with remaining cheese mixture.

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