A new way to stuff chicken - This easy Spicy Stuffed Banana Pepper Chicken recipe needs only 5 ingredients and 35 minutes total. Low-Carb. Keto. Gluten-Free.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Serving Size 4servings
Ingredients
1poundchicken breasts
4banana peppers,large
4ouncesqueso blanco
4garlic cloves,minced
1tbspground cumin
to tastesalt and pepper
Instructions
Preheat the broiler to high and line a baking sheet with parchment paper. Place the banana peppers on the baking sheet.
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
I always recommend investing in a good meat thermometer. With this recipe, it’s cooked when the inside temperature reaches 165F/75C.