Chicken with peppers
7 recipes
chicken breast stuffed with grilled peppers and philadelphia
ingredients
servings
6
White table wine
0.15 liter
Iodized salt
to taste
Pepper
to taste
Sunflower oil
1 spoon
Philadelphia spreadable cheese
100 grams
Red peppers
3 unit
Chicken breast
1000 grams
second courses from Italy
chicken breast stuffed with grilled peppers and philadelphia
chicken breast stuffed with grilled peppers and philadelphia
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Ideal for every occasion
preparation
step 1
Cut the chest in two, remove all sorts of drumstick and make an incision on both sides in the middle, by way of a pocket.
step 2
After preparing the peppers, grigliandoli and removing the skins, also remove all the seeds, salt, slightly and fill with 2 tablespoons of Philadelphia each pepper.
step 3
If the pepper is the whole philadelphia is better inside and there is a risk that easily comes out.
step 4
Fill each piece of chicken with a filled pepper, seal with toothpicks or with twine, putting in the middle of a sprig of rosemary
step 5
Salt also slightly out of and put them to cook in a pan in which you have heated few tablespoons of oil.
step 6
Brown well on all sides, deglaze with the wine and let it evaporate over low heat, covering the pan with a lid.
step 7
Again add a glass of water, cover and continue cooking until the water dries and remains a nice sauce. A bit of philadelphia come out creating a sort of very tasty creamy sauce
step 8
Once ready, remove from pan, let cool, cut into slices and serve accompanied with the sauce after cooking.
