Pechuga Rellena

Ingredients

• Chicken breasts (4, boneless and skinless)
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (2 tablespoons)
• Bell peppers (1 cup, diced (mixed colors for vibrancy))
• Cheese (such as mozzarella or gouda) (4 slices)
• Ham (such as prosciutto or serrano) (4 slices)
• Garlic powder (1 teaspoon)
• Paprika (1 teaspoon)
• Fresh parsley (for garnish)
• Garlic Herb Sauce ()
• Olive oil (1/4 cup)
• Garlic cloves (2, minced)
• Fresh herbs (parsley, thyme, or basil) (1/4 cup, chopped)
• Lemon juice (1 tablespoon)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, carefully cut a pocket into each chicken breast, taking care not to cut all the way through.
3. In each pocket, layer a slice of ham, a slice of cheese, and a generous spoonful of diced bell peppers.
4. Secure the opening with toothpicks to keep the delicious filling intact.
5. Season the outside of the chicken breasts with salt, black pepper, garlic powder, and paprika to enhance the flavor.
6. In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the stuffed chicken breasts.
7. Cook the chicken for about 5 minutes on each side, until golden brown.
8. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through and no longer pink in the center.
9. While the chicken is baking, prepare the Garlic Herb Sauce by combining olive oil, minced garlic, chopped herbs, and lemon juice in a small bowl. Mix well.
10. Carefully remove the toothpicks from the chicken before serving, and garnish with fresh parsley for a pop of color.
11. Serve the Pechuga Rellena drizzled with the Garlic Herb Sauce.