A new way to stuff chicken - This easy Spicy Roasted Banana Pepper Stuffed Chicken recipe needs only 5 ingredients and 35 minutes total. Low-Carb. Keto. Gluten-Free.
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Serving Size 4servings
Ingredients
1lbchicken breasts(500g) (About 4 breasts - butterflied and pounded to be 1/2” or 1cm thick)
4banana peppers(large)
4ozqueso blanco(100g)
4garlic cloves(minced)
1tbspground cumin
to tastesalt and pepper
Instructions
Preheat your oven to 450F/230C. Use the grill setting if your oven has it.
Put the banana peppers under the broiler for no more than 10 minutes. Turn them over periodically until the skins turns black. Remove from broiler and cover with foil. Set aside to cool.
Butterfly the chicken breast and pound to about 0.5inch/1cm. Season generously with salt, pepper and cumin on both sides of the breast.
Spread the minced garlic on the inside.
Once the banana peppers are cool enough to handle, remove the skin and slice into strips.
Arrange the peppers on one half of the breast and top with queso blanco.
Fold the chicken over and secure with a toothpick.
Sear on a medium hot pan for approximately 4 minutes per side each side.
Notes
Tips and Tricks:1. I always recommend investing in a good meat thermometer. With this recipe, it’s cooked when the inside temperature reaches 165F/75C.