Look at what's cookin

My adventure's in feeding my family

Chicken with Roasted Red Peppers and Herb Cheese December 23, 2010

Filed under: Rachael Ray — kariryerson @ 7:09 am

This delicious dish came from Rachael Ray’s 30-Minute Meals Comfort Foods. I am terrible at pounding out chicken breasts (I need to get a mallet instead of using a rolling pin) so mine were thicker than they should have been. I finished them in the oven at 350 to make sure they were cooked. I also didn’t clean up the pan before taking the photo but they were so yummy!


  • 1 lb. chicken breast cutlets (I used normal chicken breasts)
  • 1 large plastic food storage bad
  • 8 ox garlic-and-herb soft cheese, Alouette brand
  • 2 scallions, sliced thin, on an angle
  • 12 oz roasted red peppers, drained and patted dry
  • Toothpicks
  • 2 tbsp extra-virgin olive oil
  • Salt and pepper to taste


Place chicken breasts, 2 at a time, in a large plastic food storage bag. Pound breasts to 1/8th inch thickness and remove. Repeat with remaining chicken.

Spread each breast cutlet with a thin layer of cheese and sprinkle with sliced scallions. Please a roasted pepper on top of each cutlet. Toll breasts into bundles and secure with toothpicks.

Place a large, nonstick skillet over medium-high heat. When the pan is hot, add oil and bundles. Brown and cook chicken breasts 6 minutes on each side. Season with salt and pepper. Remove breasts and slice. Fan out the breast and serve with a chunky vegetable or green salad and crusty bread.


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