Pepper popper chicken
by The Batch Lady
- https://thebatchlady.com/r/3443/
A really fun and flavour packed chicken dish, its a great family dish that will go down a treat!
Nutrition (per serving)
Calories
393kcal
Fat
15.5g
Sat. Fat
6.9g
Carbs
2.1g
Sugars
1.3g
Fibre
0.6g
Protein
58.0g
Salt
501mg
Serves
Ingredients
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Chicken Breast4 breasts
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Mexican cheese4 slices
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Frozen red pepper0.5 cups (88 g)
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Frozen sliced onion0.5 cups (58 g)
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Dried paprika1 tsp
Method
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Take each chicken breast and cut in hasselback style (slicing across the back but not all the way through) as per the video.
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Next sprinkle the paprika over the chicken breasts and rub in.
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Then in each slit of the chicken breast, stuff a slice of pepper, a slice of onion and a bit of the Mexican cheese.
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Ready for the freezer
Wrap the chicken in foil parcels and place in a labelled freezer bag ready for whenever you need them.
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Ready to Eat
Take out of the freezer and defrost overnight. Then cook at 180-200°C for 35-40 minutes depending on the size of your chicken breasts. Make sure the chicken is piping hot all the way through.
Great served with Mexican rice.
I have recently found myself living on my own and until I stumbled upon your you tube channel I have been eating takeaways and microwave meals but now my life is transformed due to your fantastic channel. I would just like to ask this, would it be possible to make and freeze a rich onion gravy ?
Q.. can you cook these from frozen ?
What would be an approximate cooking time ?
I always defrosted my stuffed chicken breasts first, they cook much better than way. Hope that helps!
Do you cook these wrapped in the foil?
Yes, I like to open them up slightly towards the end to allow the chicken to crisp up slightly