Hot Jalapeno Pepper Feta Stuffed Chicken Breasts

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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).