Dinner #3 - Stuffed Chicken

You will need the following ingredients:

One (1) pound of boneless chicken breast.
Two (2) large red peppers.
One (1) bundle of fresh asparagus (cut almost in half).
One (1) box of wild rice - regular boxed rice…don't try and make your own.
Two (2) tablespoons of extra virgin olive oil (I prefer Filippo Berio).
One (1) bottle of Lawry's Mediterranean marinade.
Normal salad ingredients - see Orange Roughy dinner for salad tips.

Directions:

Cut chicken breast into 1-inch squares. Put chicken breast into bowl with two tablespoons of olive oil and approximately half the bottle of Lawry's Marinade. Try to marinate for approximately 4 hours. As always, the longer, the better. When you are ready to cook, cut off the top of the red peppers in a square. You will use the top of the pepper again. Hollow out the inside of the pepper and as well cut off all the seeds off of the top of the pepper you just cut off. Preheat oven to 325 degrees. Fill in the pepper with the chicken breast and wrap the entire pepper in aluminum foil by placing the pepper in the middle of the aluminum foil and fold upwards*. It creates a kind of bowl that catches all the juices as it bakes. It makes the pepper taste so much better. Place in the oven for 1 hour. The olive oil will keep the chicken from overcooking and getting dry. Make your rice and steam your asparagus. Check out my steaming tips in the Orange Roughy dinner. They are worthy of reading. Take peppers out of the oven and you can do some presentation with this dish. Create a nice bed of rice in the center of the plate and place the pepper right in the middle. Try to drain some of the pepper's juice when you take it out of the aluminum foil so you don't drown the rice. Place three pieces of asparagus around the outside of the rice bed and serve. You will get props for the presentation here as well as the meal. This is probably the most popular dish you will serve so get good at it. Email me if you have any questions. Enjoy!

* Put the top of the pepper back on before you wrap in aluminum foil. This will keep the chicken moist. It can also be used to dress the plate when you serve.

Wine of choice - Kendall Jackson Merlot