I do not make stuffed chicken breasts all that often but with the recent success of the spinach and feta stuffed chicken I looking forward to trying again and I had the perfect recipe in mind. I recently came across this recipe for a roasted red pepper, pistachio and feta stuffed chicken by Peter of Kalofagas that sounded so amazingly good that I just had to try it. The chicken is stuffed with so many of my favorite flavours including the roasted red peppers, the feta and the pistachios. I would not have thought to stuff chicken with pistachios but as soon as I heard it I knew that it was a brilliant idea. Even with the chicken already packed with flavour the good things don't stop there with the sauce being just as tasty. The sauce starts by deglazing the pan to get all of the brown bits of flavour after cooking the chicken. From there the sauce is thickened with Greek yogurt and flavoured with yet more feta. One of my new favorite Greek ingredient, a touch of mastic in the form of a splash of mastic liqueur is used to finish the sauce off.
I think I am starting to get the hang of the technique for cooking stuffed chicken as these ones turned out just as well as the last ones. They held together through the cooking and most of the stuffing was still in them by the end. The roasted red pepper, pistachio and feta stuffed chicken turned out amazingly well! The stuffed chicken was so good! I was a little surprised by how well the pistachio and feta worked as a filling and the combo played nicely with the sweet roasted red peppers. I also really liked how the Greek yogurt thickened the pan sauce and the hint of mastic was just perfect. Despite all of the wonderful flavours in this dish so far, the one that really put it over the edge had to be the smoked paprika whose smokiness really brought it home! I served the stuffed chicken on a bed of saffron brown rice.
Roasted Red Pepper, Pistachio and Feta Stuffed Chicken
(makes 4 servings)Printable Recipe
Ingredients:
1/4 cup feta (mashed)
1/2 cup pistachios (coarsely ground)
2 tablespoons olive oil
2 chicken breasts (butterflied and pounded thin)
2 teaspoons smoked paprika
4 roasted red peppers
1 tablespoon olive oil
salt and pepper to taste
1/4 cup white wine
1/4 cup chicken stock
2 cloves garlic (grated)
1/4 cup Greek yogurt
1/4 cup feta (mashed)
1 teaspoon lemon zest
1 teaspoon thyme (chopped)
1 shot mastic liqueur (or a crushed drop of mastic or a drop or mastic essence)
salt and pepper to taste
1/4 cup feta (mashed)
1/2 cup pistachios (coarsely ground)
2 tablespoons olive oil
2 chicken breasts (butterflied and pounded thin)
2 teaspoons smoked paprika
4 roasted red peppers
1 tablespoon olive oil
salt and pepper to taste
1/4 cup white wine
1/4 cup chicken stock
2 cloves garlic (grated)
1/4 cup Greek yogurt
1/4 cup feta (mashed)
1 teaspoon lemon zest
1 teaspoon thyme (chopped)
1 shot mastic liqueur (or a crushed drop of mastic or a drop or mastic essence)
salt and pepper to taste
Directions:
1. Mix the feta, pistachios and olive oil until they form a thick paste.
2. Lay the chicken breasts out and season them with the smoked paprika and top them with the roasted red peppers followed by the pistachio mixture. Roll up the chicken around the filling and tie it up or secure it with toothpicks.
3. Season the chicken with season with salt and pepper.
4. Heat the oil in a pan.
5. Add the chicken, brown on all sides, about 2-4 minutes per side.
6. Place the chicken in a baking dish and bake in a 350F oven until it reaches 180F, about 30 minutes.
7. Add the wine to the pan that you browned the chicken in and deglaze it.
8. Add the chicken stock and garlic and bring to a boil.
9. Simmer to reduce by half.
10. Add the yogurt, feta, lemon zest, thyme, mastic liqueur and season with salt and pepper.
11. Simmer for a few minutes and remove from heat.
1. Mix the feta, pistachios and olive oil until they form a thick paste.
2. Lay the chicken breasts out and season them with the smoked paprika and top them with the roasted red peppers followed by the pistachio mixture. Roll up the chicken around the filling and tie it up or secure it with toothpicks.
3. Season the chicken with season with salt and pepper.
4. Heat the oil in a pan.
5. Add the chicken, brown on all sides, about 2-4 minutes per side.
6. Place the chicken in a baking dish and bake in a 350F oven until it reaches 180F, about 30 minutes.
7. Add the wine to the pan that you browned the chicken in and deglaze it.
8. Add the chicken stock and garlic and bring to a boil.
9. Simmer to reduce by half.
10. Add the yogurt, feta, lemon zest, thyme, mastic liqueur and season with salt and pepper.
11. Simmer for a few minutes and remove from heat.
Similar Recipes:
Spinach and Feta Stuffed Chicken
Htipiti (Greek Roasted Red Pepper and Feta Cheese Dip)
Balsamic Glazed Chicken Sandwich with Roasted Red Peppers and Goat Cheese
Chicken and Roasted Red Pepper Panini with Cilantro Pesto and Feta
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