Chicken is one of the easiest things to stuff.
Chicken Stuffed with Bell Pepper and Feta
- 2 chicken breasts skinned, deboned, butterflied, and pounded out to 1/4″
- 1 orange bell pepper seeded and sliced in half
- 3 cloves garlic
- 3 tbsp chopped fresh thyme
- Lemon juice
- Feta cheese
Roast bell pepper and garlic until skin is charred and garlic in golden brown, about 20 minutes. Puree in a blender with thyme. Season to taste with lemon juice, salt and pepper. Salt and pepper chicken and smear about 1 1/2 tbsp puree over each one. Sprinkle on feta cheese and then roll chicken into a pouch and tie up with cooking twine. Bake on a bed of chopped carrots at 355 degrees until done. Remove cooking twine and serve.