Roasted Stuffed Chicken Breast with Two Peppers
Ingredients
- Ingredients
- 300 grams carrots
- 2 yellow Bell pepper
- 2 Tbsps finely chopped parsley
- 2 tsps grated Lemon peel
- 2 Chicken breasts
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 generous pinch Curry powder
- 6 Tbsps Chicken broth
- 1 Tbsp Whipped cream
- 1 tsp pink peppers
Preparation steps
Rinse carrots, drain and peel and cut into strips. Rinse peppers, drain and wipe dry and halve, remove seeds and cut into strips.
Mix parsley and lime zest.
With a sharp knife, cut chicken breast lengthwise, being careful not to puncture outer walls, to form a small pocket in chicken breasts. Rub salt and pepper over interior and exterior of chicken. Stuff parsley mixture into chicken breast and secure with toothpicks or wooden skewers.
Heat 1 tablespoon oil in a pan and saute vegetables and season with salt, pepper and curry. Deglaze pan with broth. Cover and simmer for about 10 minutes.
Heat remaining oil in a pan and cook stuffed chicken breast for about 5 minutes on each side, until golden brown. Stir cream and pink pepper into pepper mixture. To serve, arrange chicken breast and peppers on a plate and garnish with parsley.
