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Crispy Topped Stuffed Chicken

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  Boneless chicken breasts 22 Ounce, skinned (4 Breasts, About 150 G/5 1/2 Oz Each)
  Tarragon sprig 4
  Orange bell pepper 1⁄2 Small, deseeded and sliced
  Green bell pepper 1 1⁄2 Small, deseeded and sliced
  Wholemeal breadcrumbs 1⁄2 Ounce (15 Gram)
  Sesame seeds 1 Tablespoon
  Lemon juice 4 Tablespoon
  Red bell pepper 1 Small, halved and deseeded
  Chopped tomatoes 7 Ounce (200 Gram)
  Red chili 1 Small, deseeded and chopped
  Celery salt 1⁄4 Teaspoon
  Fresh tarragon 2 (To Garnish)
  Salt To Taste
  Pepper To Taste

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Slit the chicken breasts with a sharp knife to create a pocket in each. Season inside each pocket.
2. Place a sprig of tarragon and a few slices of orange and green (bell) peppers in each pocket. Place the chicken breasts on a baking sheet (cookie sheet) and sprinkle over the breadcrumbs and sesame seeds.
3. Spoon 1 tbsp lemon juice over each chicken breast and bake in the oven for 35-40 minutes until the chicken is cooked through.
4. Preheat the grill (broiler) to hot. Arrange the red (bell) pepper halves, skin side up, on the rack and cook for 5-6 minutes until the skin blisters. Cool for 10 minutes; peel off the skins.
5. Put the red (bell) pepper in a blender, add the tomatoes, chilli and celery salt and process for a few seconds. Season to taste. Alternatively, finely chop the red (bell) pepper and press through a sieve with the tomatoes and chilli.
6. When the chicken is cooked, heat the sauce, spoon a little on to a warm plate and arrange a chicken breast in the centre. Garnish with tarragon and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Crispy Topped Stuffed Chicken Recipe