Ingredients:
4 boneless skinless chicken breasts
1 (12 ounce) jars roasted red peppers
2 cups dry breadcrumbs
3 tablespoons vegetable oil
1 cup sour cream
1/2 cup feta cheese, crumbled
Directions:
With a very sharpe knife, cut pockets into thickest part of the breast of chicken.
Stuff as many pieces of red peppers as you can into pockets.
Pour bread crumbs in a large plastic bag.
Place chicken in bag, shake until well coated.
In a large skillet, heat oil over med-high heat.
Cook chicken until jucies run clear, about 10 minute per side.
In a blender, blend sour cream and a few pieces of roasted red peppers.
Cut chicken breasts in half and arrange on a plate.
Drizzle with sour cream mixture and sprinkle with feta cheese.
Servings: 4
Time preparation: 0 min.
Time total: 20 min.