Chicken Breasts With Red Pepper and Cacao Stuffing |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Saving the recipe. I haven't tried it yet but it looks delicious. Taken from Hello! Canada. A recipe by Willie Harcourt-Cooze. Ingredients:
4 boneless chicken breasts, skin on |
1 tablespoon olive oil, plus a little extra |
1 small onion, finely chopped |
1 red pepper, seeds removed, chopped |
1 pinch dried chili flakes |
4 pitted black olives, chopped |
1/2 tablespoon cacao, finely grated |
1 small handful of fresh oregano leaves, chopped |
Directions:
1. Create a pocket for the stuffing by sliding your finger between the chicken skin and the breast. Set the chicken aside.
2. Heat 1 tbsp of oil in a frying pan and add the onion, pepper and chili flakes. Fry until soft. Stir in the olives and cacao. Season with salt and black pepper, then pour into a food processor and combine until smooth.
3. Divide the mixture between the chicken breasts, carefully pushing it into the pockets. Scatter the oregano leaves over the chicken and drizzle with a little extra olive oil.
4. Heat remaining oil in the frying pan over medium heat. Place the stuffed chicken breasts in the pan, skin side down. Fry for 25 - 30 minutes or until the skin is crisp and the breasts are cooked. Turn once.
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