Roasted Red Pepper and Cheese Chicken

Author: Canadian Living

This is a delicious, flavourful and colourful chicken dish.

  • Portion size 8 servings
  • Credits : lizverheye



1. Cut top off garlic clove and peel off some of the outer layers of skin. Cover and bake garlic at 350 F for 45 min. or until garlic is soft and top is brown. Allow to cool. 2. Meanwhile, slice peppers and onions into thin strips and place on baking sheet. Coat with olive oil. Place under the broiler and roast until skin on peppers is starting to blacken slightly, about 15-20 min. This can be done in the oven at the same time as the garlic, just be sure to keep garlic on the bottom shelf of oven and be sure to turn oven back down to 350 again after peppers are done. 3. When garlic is cool enough to handle, remove the soft garlic from the skin (the cloves should come out easily). Take kitchen scissors or knife and make sure garlic is chopped into small pieces. Mix garlic with 1/2 tbsp oil, then spices, then egg and 3 cheeses. Mix all thouroughly. 4. Preheat oven to 425 F. Take a chicken thigh, unroll it and pound it slightly with meat hammer if needed. Place a few strips of pepper and onion in the middle of the chicken thigh, then a heaping tbsp. of cheese filling. Roll and place seam down in baking dish. Repeat with remaining chicken thighs. 5. Bake uncovered for 30 to 40 minutes or until internal temperature of chicken is at least 170 F. 6. While chicken is baking, prepare glaze. Mix red pepper jelly, wine and cornstarch in a saucepan. Bring to boil over medium heat while stirring. Remove from heat. 7. When chicken is done, brush each thigh with glaze. Tip: This can be prepared ahead of time and refrigerated and then cooked when needed. Great for when you are having company!
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Roasted Red Pepper and Cheese Chicken