Recipe #11: Chicken with Feta, Roasted Red Peppers and Potatoes

I saw this recipe in Real Simple magazine and just had to try it! Thankfully, most of the time the title of the magazine has influenced the recipe - they're 'real simple'! And delicious. I'd never roasted red pepper before and designated this task to the sous chef visiting that night. And the feta cheese that I bought was not only preservative/additive free, but was firm and tasty.

The two differences between their recipe and what I ended up doing (and not the fact that cauliflour is on the plate instead of broccoli - I did make broccoli, I just ate it all before taking a picture and gotta have some veggies on my plate!) was the lack of chicken cutlets and a skillet. At that point, not having toothpicks was a small detail. I had chicken breasts and tried to beat them up and make them flat, but ended up just slicing them in half and tenderizing each side of the half. With no skillet or pan that can transfer from stovetop to oven without melting pieces, I skipped right over the stove stop and put the chicken breasts (now stuffed with roasted red pepper/feta mixture) into a greased baking dish. I was really impressed how well they stayed together! I'll definitely be making this one again.

Ingredients

1/2 bunch broccoli (florets)
1 pound red new potatoes (about 10), halved
3 tablespoons olive oil
1/2 cup finely chopped roasted red peppers
2 ounces Feta, crumbled (1/2 cu)
8 thin chicken cutlets (about 1 1/2 pounds)
1 tablespoon choped flat leaf parsley

Instructions

1) Heat oven to 400F with the racks in the upper and lower thirds. On a rimmed baking sheet, tosss hte broccoli and potatoes with 2 tablespoons of the oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast on the botton rack, tossing once, until golden brown and tender, 18 to 20 minutes.
2) Meanwhile, in a small bowl, mix together the red peppers and Feta. Season the chicken with 1/4 teaspoon each salt and black pepper. Dividing evenly, roll up the red pepper mixture in the cutlets (about 1 heaping tablespoon each) and faste each closed with a toothpick.
3) Heat the ramining tablespoon of oil in a large ovenproof skillet over medium-high heat. Cook the chicken, seam-side up, until brown, 3 to 4 minutes. Turn the chicken, transfer the skillet to the top rack, and roast until cooked through, 14 to 16 minutes more. Remove the toothpicks. Serve the chicken with the vegetables, sprinkled wiht the parsley.

Enjoy!!

Sincerely,
Sincerely xoxo