Roasted Red Pepper Chicken
2 chicken breasts
4 T + 3/4 c greek yogurt (or [light] sour cream), separated
8 T mozzarella cheese, separated
3/4 c roasted red peppers, separated
6 T panko breadcrumbs (I use Italian style)
1/4 c feta cheese
1. Preheat oven to 375*; line with foil and grease a cookie sheet or 9x13 pan.
You can either butterfly the chicken breasts or pound them (in a baggie
or between two sheets of plastic wrap) until they are about 1/4-1/3"
thick. [I butterflied them and then took a mallet to them.]
Combine 4 Tablespoons yogurt, 4 T mozzarella, and 1/2 cup peppers; halve mixture and
spread on either breast; roll up chicken and secure with toothpicks.
4. In a shallow dish, whisk egg; in another shallow dish, combine breadcrumbs and remaining mozzarella; dip chicken in egg wash and then in breadcrumb mixture.
5. Bake for 30 minutes.
6. In a food processor, combine remaining 3/4 cup yogurt and 1/4 c red peppers; drizzle over chicken and top with feta cheese.