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Bell Pepper Stuffed Chicken Breast With Purple Potatoes
Total time: 1 hour
Prep time: 40 min
Chef: Gingerbear
| Ingredients |
4 boneless skinless chicken breasts
1 red bell pepper
1 green bell pepper
1 bell pepper (yellow)
1 cup flour
3 eggs
5 purple potatoes
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bread crumbs (seasoned bread crumbs as needed)
salt
pepper
butter (needed)
milk (needed)
chopped parsley (needed)
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Directions
| 1 | Thaw chicken breasts, trim fat and set aside. |
| 2 | Julienne peppers and mix colors together, season with salt and pepper mix to taste. |
| 3 | Crack eggs in a bowl and whisk until mixed. |
| 4 | Season with salt and pepper. |
| 5 | Season flour with salt and pepper and set aside. |
| 6 | Make a small incision in chicken breast and season inside chicken with salt and pepper and stuff peppers into the cavity. |
| 7 | Using a standard breading procedure, dredge chicken in seasoned flour. |
| 8 | Dip in egg wash and then dredge in seasoned bread crumbs. |
| 9 | Place chicken on greased sheet pan and place in a 400°F preheated oven for 15-20 minutes or until inside of chicken is 180°F. |
| 10 | Peel and cut potatoes into small pieces and place in saucepan of water. |
| 11 | Boil over medium-high heat until fork tender. |
| 12 | Drain and place potatoes in bowl. |
| 13 | Season potatoes as you would your favorite mashed potato recipe. |
| 14 | Serve with chicken. |
| 15 | You can garnish this with lemon butter. |
