Photo: Jennifer Causey; Styling: Lindsey Lower
Serves 4 (serving size: 1 stuffed chicken breast half)

Sweet piquanté peppers, also called sweet cherry or Peppadew peppers, are about the size and shape of a strawberry. Look for them at the olive bar or in the pickle section.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Bring 6 tablespoons water and quinoa to a boil in a small saucepan. Cover; reduce heat, and simmer 12 to 14 minutes or until liquid is absorbed. Spread cooked quinoa on a plate; freeze 5 minutes or until cool. Combine quinoa, basil, feta, red pepper, and cream cheese in a small bowl. Cut a horizontal slit through the thickest portion of each chicken breast half to form a deep pocket. Stuff 2 tablespoons quinoa mixture into each pocket; secure with a wooden pick. Sprinkle chicken evenly with salt and black pepper.

Step 3

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 4 minutes. Turn chicken over. Place pan in oven; bake at 400° for 7 to 8 minutes or until done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices, if desired. Drizzle pan juices over each serving.

Ratings & Reviews

3 1/2 stars

December 19, 2016
Pretty good.  I had to substitute jar roasted red pepper for the piquante red peppers as my market didn't carry that ingredient.  Easy to put together but I think the chicken needed some additional seasoning.  Maybe some herbs and a bit of cayenne would add some pop to an otherwise bland dish.  Served with pan-seared herb polenta and steamed broccoli.  Would make again with the changes; try New Seasons for the specialty item I was missing here.


January 03, 2016