Rating: 3.5 stars
147 Ratings
  • 1 star values: 12
  • 2 star values: 29
  • 3 star values: 40
  • 4 star values: 39
  • 5 star values: 27
Charlyne Mattox

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Credit: Con Poulos

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the broccoli and potatoes with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast on the bottom rack, tossing once, until golden brown and tender, 18 to 20 minutes.

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  • Meanwhile, in a small bowl, mix together the red peppers and Feta. Season the chicken with ¼ teaspoon each salt and black pepper. Dividing evenly, roll up the red pepper mixture in the cutlets (about 1 heaping tablespoon each) and fasten each closed with a toothpick.

  • Heat the remaining tablespoon of oil in a large ovenproof skillet over medium-high heat. Cook the chicken, seam-side up, until browned, 3 to 4 minutes. Turn the chicken, transfer the skillet to the top rack, and roast until cooked through, 14 to 16 minutes more. Remove the toothpicks. Serve the chicken with the vegetables, sprinkled with the parsley.

Nutrition Facts

409 calories; fat 18g; saturated fat 5g; cholesterol 107mg; sodium 674mg; protein 40g; carbohydrates 22g; sugars 2g; fiber 4g; iron 3mg; calcium 127mg.
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