Stinky Stuffed Chicken

By therman

Ted Torres

Ingredients

• 4 boneless, skinless chicken breasts
• 1 package feta cheese (the stinky part)
• 1 small package of shredded Romano cheese
• 1/2 cup red bell peeper strips
• 2 cups bread crumbs
• Chinese Szechwan pepper
• Garlic powder
• 3 tbsps. olive oil for frying
• White wine

Preparation

Step 1

Lay each chicken breast on a cutting board and cut almost through it parallel to the board, being carefully not to cut all the way through. In a large bowl, mix bread crumbs, garlic, and Szechwan pepper. Take each chicken piece and lay out between two pieces of saran wrap. Gently beat with a mallet to flatten the pieces. Stuff each breast with 2 tsp. of feta, 4 to 5 strips of red pepper, and a sprinkle of Romano. Roll the breast up and secure with toothpicks. Dredge the chicken in the breadcrumb mixture and set aside. Heat oil in a large skillet. Place breast in hot oil and brown on one side. Turn and brown the other side. When all breasts are browned add back to skillet and pour in about 2/3 cup white wine and water mixture. Cook for about 20 minutes or until liquid has evaporated.