Hot Jalapeno Pepper Feta Stuffed Chicken Breasts

Name: Hot Jalapeno Pepper Feta Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup ricotta cheese; 1 cup crumbled feta; 1/2 cup chopped hot pepper (I used pickled red jalapenos); 1/2 teaspoon oregano; 1/2 teaspoon basil; 1/2 teaspoon black pepper; 1 egg; Pam cooking spray; 4 flattened chicken breasts; toothpick; olive oil; 2 cups rice; 1/2 medium onion (chopped); 3 garlic cloves, sliced; 2 cups spaghetti sauce, of your preference

Servings: persons

1 cup ricotta cheese
1 cup crumbled feta
1/2 cup chopped hot pepper (I used pickled red jalapenos)
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon black pepper
1 egg
Pam cooking spray
4 flattened chicken breasts
toothpick
olive oil
2 cups rice
1/2 medium onion (chopped)
3 garlic cloves, sliced
2 cups spaghetti sauce, of your preference

1
Preheat the oven to 375.
2
Mix the ricotta, feta, hot peppers and spices together.
3
Split the mixture into two bowls.
4
Add the egg to one bowl and mix well.
5
Spray a glass baking dish with Pam (big enough to hold the chicken and at least 2 inches deep).
6
Use the egg mixture to stuff the chicken breasts, placing 1/4 of the mixture on each breast and then bringing the sides together and securing at the top with 1 or two toothpicks (don't worry if this is a bit messy).
7
Brush some olive oil onto the top of the breasts so they brown better.
8
Place the chicken in the oven for 25 minutes.
9
Make the 2 cups of rice (follow directions on box).
10
Fry the onions in 1 tbsp of olive oil until soft (medium heat).
11
Add the chopped garlic and fry for 3 more minutes.
12
Add the 2 cups sauce and simmer so that it is hot and ready when you need it (if you want to spice up your meal add some peppers to this sauce, too).
13
Mix 1/2 cup of the sauce into the rice (keep simmering the rest).
14
Remove the chicken from the glass dish and place the rice at the bottom.
15
Spread the remaining cheese mixture across the rice.
16
Place the breasts on top and put it back in to the oven until: the chicken is done and the rest of the contents are hot.
17
Scoop a chicken breast and rice onto a plate and add tomato sauce (see picture).

924

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup ricotta cheese, 1 cup crumbled feta, 1/2 cup chopped hot pepper (I used pickled red jalapenos), 1/2 teaspoon oregano, and more.

Yes, Hot Jalapeno Pepper Feta Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!