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Chicken Breasts With Red Pepper and Cacao Stuffing

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“Saving the recipe. I haven't tried it yet but it looks delicious. Taken from Hello! Canada. A recipe by Willie Harcourt-Cooze.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Create a pocket for the stuffing by sliding your finger between the chicken skin and the breast. Set the chicken aside.
  2. Heat 1 tbsp of oil in a frying pan and add the onion, pepper and chili flakes. Fry until soft. Stir in the olives and cacao. Season with salt and black pepper, then pour into a food processor and combine until smooth.
  3. Divide the mixture between the chicken breasts, carefully pushing it into the pockets. Scatter the oregano leaves over the chicken and drizzle with a little extra olive oil.
  4. Heat remaining oil in the frying pan over medium heat. Place the stuffed chicken breasts in the pan, skin side down. Fry for 25 - 30 minutes or until the skin is crisp and the breasts are cooked. Turn once.

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