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Pecan Crusted Stuffed Chicken With Roasted Red Bell Pepper Sauce

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“Oh, my goodness.... If I EVER want to impress someone, this is how I do it! It's my specialty recipe and can easily be tailored with the stuffing. The red bell pepper sauce is a MUST! I have made this for friends and family, and they just rave about it!”
READY IN:
1hr 5mins
SERVES:
4-6
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the red bell peppers in half and seed them.
  2. Spray the skins with cooking spray and broil them (skin side up) until the skin is dark brown/black and bubbly.
  3. Remove peppers and put them in a brown paper bag (fold up edges of bag).
  4. Preheat the oven to 350 degrees and spray a cookie sheet with cooking spray.
  5. Make sure your chicken breasts are pounded out or slit in half for stuffing.
  6. Layer the mushrooms, crabmeat, cheese and green onions in the chicken and skewer them closed. (I use wooden skewers - you can also use toothpicks, but remember to take them out! I almost choked someone once!).
  7. Melt the butter and coat the stuffed chicken breasts in it.
  8. Roll the chicken breasts in the chopped pecans.
  9. Cook at 350 for 30 minutes.
  10. While the chicken is cooking, peel the skin from the peppers.
  11. Blend peppers and sour cream until smooth.
  12. Add salt to taste.
  13. Serve chicken breasts with red bell pepper sauce as a topping or under chicken for a garnish.

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