Pepper Popper Chicken

AuthorThe Batch Lady

TweetSave

Standard batch serves 4

Batches1 Batch
 4 chicken breasts
 4 slices of Mexican cheese
 ½ cup frozen sliced red peppers
 ½ cup frozen sliced onions
 1 teaspoon dried paprika
1

Take each chicken breast and cut in hasselback style (slicing across the back but not all the way through) as per the video.

Next sprinkle the paprika over the chicken breasts and rub in.
Then in each slit of the chicken breast, stuff a slice of pepper, a slice of onion and a bit of the Mexican cheese.

2

Ready for the freezer
Wrap the chicken in foil parcels and place in a labelled freezer bag ready for whenever you need them.

3

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.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 4 chicken breasts
 4 slices of Mexican cheese
 ½ cup frozen sliced red peppers
 ½ cup frozen sliced onions
 1 teaspoon dried paprika

Directions

1

Take each chicken breast and cut in hasselback style (slicing across the back but not all the way through) as per the video.

Next sprinkle the paprika over the chicken breasts and rub in.
Then in each slit of the chicken breast, stuff a slice of pepper, a slice of onion and a bit of the Mexican cheese.

2

Ready for the freezer
Wrap the chicken in foil parcels and place in a labelled freezer bag ready for whenever you need them.

3

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.

Pepper Popper Chicken

Leave a Reply

Your email address will not be published. Required fields are marked *