Chicken Diavolo Recipe
Crispy chicken cutlet, stuffed hot pepper
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Ingredients
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Chicken Cutlet
Stuffing
Method
Prepare the Chicken
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Butterfly Chicken
Butterfly the chicken breasts by slicing them horizontally without cutting all the way through, creating a pocket for stuffing.
- 3
Season Chicken
Season both sides of the chicken with salt and black pepper.
- 4
Breading Station
Set up a breading station: Place flour in one dish, beat the egg in another dish, and place breadcrumbs in a third dish.
Prepare the Stuffing
- 5
Make Stuffing
In a mixing bowl, combine the cream cheese, garlic powder, and cheddar cheese.
- 6
Prep Peppers
Slice the hot peppers lengthwise and remove the seeds (optional for less heat).
- 7
Stuff Peppers
Stuff the hot pepper halves with the cheese mixture.
Assemble and Cook
- 8
Stuff Chicken
Stuff each chicken breast with the prepared stuffed peppers, then close the chicken to enclose the stuffing.
- 9
Bread Chicken
Dredge the stuffed chicken breasts in flour, then dip in the beaten egg, and finally coat in breadcrumbs.
- 10
Cook Chicken
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken cutlets.
- 11
Brown Chicken
Cook each side for about 4-5 minutes until golden brown and cooked through. Transfer to a baking dish.
- 12
Bake Chicken
Bake in the preheated oven for 15-20 minutes until thoroughly cooked and the internal temperature reaches 165°F (74°C).