Roasted Red Pepper Chicken

When I first got married I knew nothing, absolutely nothing about cooking. Nothing. Macaroni and cheese wasn’t even something I could handle very well. And then I got hungry. I was really hungry for homemade food.  I had to figure out how to cook something or we were going to starve.  So, I searched and searched for a recipe I thought I could handle and I gave it a whirl. This was it.

And I loved it. And I cooked it for all the people that came to visit. And they loved it. 

I got lucky.

And now all these years later, I’m still cooking it.  I don’t even have it written down anymore. I have no idea where I actually found the recipe or the idea.

And I still love it.

Roasted Red Pepper Chicken

Ingredients

4 chicken breasts

1 jar of roasted red peppers

3/4 cup of sour cream

Salt and pepper

 1 cup Italian bread crumbs

Directions

Pound chicken breast until they are flat enough to roll up. Lay 1 or 2 roasted red peppers in the middle of the breast and roll up. If it needs to be held together, do so with a tooth pick.  Add a little salt to the Italian bread crumbs and then roll the chicken breast in them until they are covered. Bake in a greased dish until juices run clear (about a half hour, but I ALWAYS check over and over to see if it’s all the way done.)

While it’s cooking, in a blender, magic bullet or food processor, mix together the remainder of the roasted red peppers and sourt cream . Add a little salt and pepper to taste. When the chick is done cooking, poor over the top. (by the way, the above photo…. I COVERED it after I took this with more of the sauce. It’s that fantastic.)

See. Easy. Not hard at all!!!