Believe it or not, there have been several times I wish I ate meat. Almost every time I am cooking a new meat recipe for Adam, whenever he is trying it – that’s about it – those are the times I want to eat meat. It’s hard to feel like I’m not missing out on those sauces, marinades, and spices that season the meat. Well not this time! I found this delicious recipe for Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese at Kayln’s Kitchen, and I was determined to find a way to try it too!
A few days later, I found a solution: roasted peppers. I was fairly nervous about how it would turn out. When have you ever seen roasted peppers breaded? But this turned out to be amazing! Adam really liked my vegetarian version too!
- 1 about-10 oz jar of roasted red peppers
- 1 cup sun-dried tomatoes in oil (drain before measuring)
- 1/2 cup pesto
- 1/4 cup tomato sauce
- 1 T lemon juice
- 1/4 cup flour
- 1 egg, beaten
- 1/2 cup bread crumbs
- 1/4 cup parmesan cheese
Preheat oven to 350 F. In a food processor combine sun-dried tomatos, pesto, tomato sauce, lemon juice, salt, and pepper. Mix until the tomatos are completely broken up.
Drain the oil from the roasted peppers. If you like, set them on paper towels to dry them even more. Lay roasted red peppers flat. Set aside the pieces that are not large enough to fold in half.
Spread pesto over the peppers. Next time I make this, I will not put so much pesto near the edges, it made the flour and bread crumbs not stick as well.
Wrap or fold each in half and secure with tooth picks.
Place in bowl with flour and coat evenly. You may need to use your fingers to sprinkle the flour onto all areas of the pepper. Then dip the in the egg, and finally coat with the bread crumbs. Place on a greased pan, and repeat with the remaining peppers. They look pretty weird with tooth picks sticking out of them!
These only need to cook for 20-25 minutes at 350 F. Allow them to cool for 5 minutes, and then enjoy!
You may be skeptical, but the peppers tasted really good and were actually really filling. You could probably use them as an appetizer too.
Serves 2 Prep time: 20 minutes active / 25 minutes inactive
For the chicken, follow Kayln’s Recipe. Her directions and pictures clearly show how to cut the chicken, pound it, wrap, and cook it.