Hot Jalapeno Pepper Feta Stuffed Chicken Breasts





  • Preheat the oven to 375.
  • Mix the ricotta, feta, hot peppers and spices together.
  • Split the mixture into two bowls.
  • Add the egg to one bowl and mix well.
  • Spray a glass baking dish with Pam (big enough to hold the chicken and at least 2 inches deep).
  • Use the egg mixture to stuff the chicken breasts, placing 1/4 of the mixture on each breast and then bringing the sides together and securing at the top with 1 or two toothpicks (don't worry if this is a bit messy).
  • Brush some olive oil onto the top of the breasts so they brown better.
  • Place the chicken in the oven for 25 minutes.
  • Make the 2 cups of rice (follow directions on box).
  • Fry the onions in 1 tbsp of olive oil until soft (medium heat).
  • Add the chopped garlic and fry for 3 more minutes.
  • Add the 2 cups sauce and simmer so that it is hot and ready when you need it (if you want to spice up your meal add some peppers to this sauce, too).
  • Mix 1/2 cup of the sauce into the rice (keep simmering the rest).
  • Remove the chicken from the glass dish and place the rice at the bottom.
  • Spread the remaining cheese mixture across the rice.
  • Place the breasts on top and put it back in to the oven until: the chicken is done and the rest of the contents are hot.
  • Scoop a chicken breast and rice onto a plate and add tomato sauce (see picture).