STUFFED CHICKEN BREAST WITH PEPPER & BEANS
4 chicken breasts
4 mini sweet peppers
200 g red kidney beans, drained
2 garlic cloves, minced
Handful of mixed fresh coriander and basil, chopped + more for garnishing
1 tsp cumin
1 tsp thyme
Salt and pepper
1 tsp smoked paprika
1 - 2 whole garlic heads, halved
2 - 3 tbsp olive oil
Start by making a pocket in the chicken breast, inserting a knife from the side and then making a small cut lengthwise. Be careful not to cut the sides. Set to one side.
Prepare the mini peppers by cutting the top with the stem off each and cleaning out the seeds from the inside. Set aside.
Mix the kidney beans together with the garlic, coriander and basil leaves in a bowl. Season with cumin, thyme, salt and pepper.
Stuff each pepper with the bean mixture and squeeze one into each of the chicken breasts. Gently close the opening with a toothpick and then sprinkle the chicken breast with paprika and thyme.
Arrange the chicken breasts in a baking dish, place the halved garlic heads around along with some coriander leaves. Pour the olive oil on top, cover and roast at 180⁰ C until cooked through. This should take around 30 minutes. Remove the cover and bake for another 8-10 minutes.
Serve with rice or salad.
