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PEPPADEW® Peppers Recipe

Stuffed Chicken Breast with Arugula, PEPPADEW® and Feta Recipe


Grilled Veggies
1 Chicken breast (Skinless)
1 Red pepper
Chopped PEPPADEW® peppers
1 Yellow pepper
1 Green pepper
Feta cheese
4 White mushrooms
1 Zucchini
Tomato Relish
1 Sprig rosemary
½ Medium onion
Balsamic vinegar
2 Ripe tomatoes
Chicken stock

Additional Info
  • Serves 2


Blend arugula, feta and PEPPADEW® peppers together. Using a small knife, make a small incision on the bottom of the chicken fillet, using your index finger, stuff the pocket filling and close with toothpick. In a hot pan seat the chicken and place in a preheated oven for 20 min. Roughly chop the peppers, mushroom and zucchini and add sprig of rosemary drizzle with oil and balsamic vinegar, Grill for 15 min. Finely chop the onion and in a pan fry it till translucent. Add the grated tomato and sauté. Add the chicken stock and honey, set aside. Cook the diced potatoes till soft. Using a potato ricer, sieve them. Add the milk, season and mix. Chop the spring onion.

To assemble:
Using a cookie cutter, place mashed potato on plate. Remove cutter and leave a circular shape. Diagonally cut the fillet and place on mashed potatoes. Place the grilled veggies around the mashed potatoes. Serve with relish on the side. Garnish with a leaf of arugula.

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