Baked Stuffed Chicken


4 chicken breasts
1 red pepper, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 bunch spring onions, chopped (use white part and only top portion of green part)
6 cloves garlic, minced
200 gms button mushrooms
Grated cheese (I use cheddar, but you could also use mozzarella)
Salt to taste
Olive oil for saute
For the marination
3 tablespoons olive oil
2 tablespoon balsamic vinegar
2 cloves garlic, crushed
1 tablespoon Italian seasoning
1 tablespoon white pepper
Salt to taste

Cut a deep pocket into the side of each breast, set aside.
Rub the marinade well into the meat and set aside under cover for about 30 mins.
Saute onions and garlic till onions are transparent, add in peppers
and mushrooms till soft but still a little crisp.
Add in parsley and simmer for a couple of minutes.
Take the chicken breasts and place vegetable mixture and grated cheese
into the pockets. Secure with toothpicks.
Coat the stuffed chicken with any remaining vegetable mixture, and the
oil remaining from the mixture and let it stand for about 10 minutes.
Preheat oven at 250 degrees, and bake each side about 10 minutes.
Finish by grilling at 200 deg for about 10 minutes.



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