Recipe: Pepper-Cheese Stuffed Chicken Breast (using roasted red peppers)

PEPPER-CHEESE STUFFED CHICKEN BREAST

4 boned and skinned chicken breast halves
7 ounces roasted red peppers, drained and chopped
4 tablespoons herb-flavored cheese spread
1/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
2 eggs
2/3 cup seasoned bread crumbs

Heat oven to 375 degrees F. Line a 9 x 13-inch baking dish with foil; coat with nonstick cooking spray.

Insert sharp paring knife into thicker side of each chicken breast half and cut a pocket lengthwise, carefully making as wide as possible without puncturing sides.

Divide red pepper into 4 equal portions; spoon one portion into each pocket. Spread 1 tablespoon herb cheese on top of red pepper in each pocket. Secure sides with toothpicks.

Combine flour, salt and pepper on waxed paper. Beat eggs lightly in a pie plate.

Dip chicken into flour; shake off excess. Then dip in egg; coat with crumbs. Place in prepared baking pan; coat chicken breast tops with cooking spray.

Bake at 375 for 20 minutes until golden and internal temperature registers 170 degrees F on instant-read thermometer. Remove toothpicks.

SERVING SUGGESTIONS:
Serve with sugar snap peas and buttered noodles, if desired.

Servings: 4
Source: Family Circle, April 3, 2001