Roasted Red Pepper Chicken

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
1 egg
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.
2. 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.]
3. 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.

Roasted Red Peppers

Roasted Red Peppers
4-6 red bell peppers
a few tablespoons olive oil

1. Preheat oven to 500* and line a cookie sheet with foil.
2. Bake peppers for 40-50 minutes, rotating twice. Skins will be charred.
3. Let sit until cool enough to handle; peel off skin and slice into strips.
4. If not using right away, place in an airtight container and drizzle with olive oil.
Store in the refrigerator.