Revised Pepper Stuffed Chicken

Pepper Stuffed Chicken

• 1 Tbls Olive Oil
• 1 onion, chopped
• 2 red bell peppers, cut into strips
• 2 cloves garlic, pressed
• salt & pepper to taste
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/4 c. Feta cheese
• 4 chicken breast (with skin & bone)
• 3/4 c. white wine (I use Apple Fruitesia from Shaws market)
• 1 T. butter

Preheat oven to 425 F.

In a skillet, heat the olive oil, add the onion, pepper, garlic, salt & pepper, and herbs and cook until onion is translucent and peppers are soft. Let cool. When cooled, add the cheese, tossing well to distribute.

In the meantime, prepare chicken. Loosen the skin of the chicken and stuff 1/4 of the mixture in between skin and flesh. Sprinkle the tops with salt & pepper and place in a metal baking dish.

Roast chicken for about 30 to 40 minutes (mine needed about an hour, and I checked them with a meat thermometer first) or until chicken juices run clear when pierced. Remove hte hcicken from the pan and keep warm.

Heat the pan on the stovetop, about med. high heat. Add the white wine and using a whisk, get all the browned bits. Let the pan juices reduce reduce to about half. Remove the heat, add the butter, whisk well, and serve over the top of chicken.

Per Serving:
639 calories; 35g fat; 8g carb; 2g fiber; 202mg cholesterol; 321 sodium.