Stuffed chicken breast

Chicken breast stuffed with peppers and peanuts
Preparation time: 15 minutes
Baking time: 40 minutes
Total time: 55 minutes
Number of servings: 4

When it comes to dishes that combine intense flavors and delicious textures, stuffed chicken breast is on the list of favorites. Not only is this recipe simple, but it also offers a burst of flavors thanks to the combination of red peppers, peanuts and melted cheese. Over time, stuffed chicken breast has become a favorite in many kitchens and is often associated with festive meals or special family moments. Let's venture into the culinary process together!

Ingredients:
- 1 large chicken breast (about 600 g)
- 1 red kapia pepper
- 200 g peanuts
- 150 g melted cheese or cottage cheese
- 1 teaspoon dried thyme
- 1 tablespoon Maggi Taste Secret with intense vegetable flavor
- 1 pinch of salt
- 1 pepper powder
- 50 ml olive oil
- 200 ml white wine
- A few black peppercorns
- 2-3 bay leaves

Preparation:

1. Chicken breast preparation:
Start by washing the chicken breasts under cold running water, then pat dry with a paper towel. This step is crucial to get a perfect crust during cooking. Turn the breast over, cut side up from the bone. Sprinkle with salt and pepper and season with Maggi Taste Secret for extra flavor.

2. Creating the stuffing:
Make several lengthwise cuts in the chicken breast, going slightly deeper but not completely to the bottom. These cuts will serve as a "pocket" for the stuffing. Wash the kapia peppers and cut into thin slices and place them inside the cuts.

3. Wrapping the chicken:
Once you've added the pepper slices, carefully pack the breast from the edges inward. Secure it with 2-3 toothpicks, making sure the stuffing won't fall out during cooking. Place the stuffed brisket on a baking tray.

4. Roasting in the oven:
Score the brisket in 4-5 places lengthwise, not reaching the pepper stuffing. Drizzle with olive oil, sprinkle with salt and pepper, then add the white wine, peppercorns and bay leaves to the pan. Cover with aluminum foil and bake for 20 minutes at 180°C. This step will allow the chicken to cook evenly while retaining its juiciness.

5. Brown the breast:
After the 20 minutes, remove the aluminum foil and leave the chicken breast to brown for 10-15 minutes, basting it with the juices from the pan to prevent it from drying out. The golden golden color will add an appetizing look to the dish.

6. Finalizing the dish:
When the brisket is nicely browned, add the slices of melted cheese or cottage cheese on top and return it to the oven for 2-3 minutes, until the cheese melts. Before serving, toast the hazelnuts in a frying pan for 2-3 minutes, then crumble and sprinkle over the top for extra crunch.

7. Serving:
Allow the brisket to cool slightly, remove the shells and slice. Serve drizzled with the sauce from the pan. Serve with a fresh salad or mashed potatoes for a complete meal.

Helpful tips:
- If you're looking for some variation, you could try substituting zucchini or mushrooms for the kapia pepper.
- Peanuts can be substituted with walnuts for a different but equally delicious flavor.
- This dish pairs perfectly with a dry white wine, which will complement the flavors of the chicken and vegetables.

Nutritional benefits:
Chicken breast is an excellent source of lean protein and is low in fat. The addition of hazelnuts provides a beneficial intake of healthy fats, vitamins and minerals. Kapia peppers are rich in vitamin C, helping to boost the immune system.

Frequently asked questions:
- Can I use turkey breast instead of chicken? Yes, turkey breast is an excellent alternative and will offer a similar taste.
- Can I prepare this dish in advance? Absolutely! The stuffed breast can be prepared a few hours in advance and the flavor will be even more intense after sitting.
- What garnishes go best? Wild rice or steamed vegetables are excellent choices to complete the meal.

I hope this recipe will inspire you to try a delicious meal and enjoy every bite! Enjoy!