Easy Stuffed Chicken Recipe

Imagine a chicken that has been marinated for an hour until it absorbs the pepper and garlic powder, and is trapped inside with sautéed vegetables and cheddar. That being the case, sometimes people cannot think or imagine. So we said stop to this!

We wanted you to fully experience that moment by supporting this recipe with a video. Delicious smells rose from our kitchen, we couldn't resist, we couldn't resist sharing. The chickens will color quickly in the pan. Don't be afraid of this. The only reason is the dark color of the peppers we marinate on. Cook both sides for at least 10 minutes on low heat until they are tender. A long cooking time will be accompanied by such a taste that this time will not be a problem for you. The smells coming from the kitchen will invite the whole household to the kitchen and you will be the star of the day again.

So watch the video, read the recipe and head straight to the kitchen! Bon appetit in advance. But be careful, this chicken is shooting.

How to Make Easy Stuffed Chicken Recipe?

• Cut the chicken breasts in half. Add olive oil, salt, black pepper, garlic powder and red pepper powder and marinate.
• Let it rest in the refrigerator for 1 hour.
• Chop the zucchini, red pepper and onion into long julienne shapes.
• Pour 1/4 cup of olive oil into the heated pan. After the olive oil heats up, add onion, pepper and zucchini. Add salt and black pepper and cook until the zucchinis are very soft. Cool after cooking.
• Mix strained yoghurt, garlic, roasted eggplant and pepper in a bowl.
• Add cheddar cheese and sauté to the marinated chicken and connect the ends with a toothpick.
• Heat the pan and cook the chicken for 10-15 minutes on each side. Remove the toothpicks and place the chickens on the plate with the likes on the bottom. It's that easy, bon appetit!