As I’m desperately trying to write this post, Suzie Q (my youngest gal) decides to catch up on her shows. It’s Saturday morning and I don’t have the heart to tell her to move the party downstairs to the less than fabulous television.
This is what I get for parking myself, and my office, in the dining room. It seemed like a good idea at the time. It has the most wonderful views of the mountains and it’s the most peaceful room in the house.
Until now. I have no door, so I’m resorting to noise reduction headphones and Josh Bell’s Vivaldi.
I think this morning however I’m more in need of some Miranda Lambert and the Pistol Annies. But I can’t write when Miranda’s singing.
She makes me want to grab my spatula and hold a concert in my kitchen. Not conducive to writing a food post. So back to Vivaldi I go.
Now that the television canceling music is in place, I can truly tell you I totally winged this recipe. This dish was born out of my intense passion for peppadew peppers. My compelling need to eat a few peppadews with my dinner. Sounds crazy I know.
But sometimes I get fixated on a food and that’s that. Nothing can be done. Like the time I fell in love with Valbreso Sheep’s Milk Feta (actually, it’s in this recipe too). I used Valbreso feta in everything I could think of. I’d even sneak little bites straight out of the frig! It’s my affliction. I did the same two summers ago with fresh peaches from Eastern Washington. I posted peach recipes for a month. 🙂
If you favor goats cheese crumbles over the feta, I say go for it! It’ll be just as tasty. Enjoy this little dish while we wait for the spring produce to arrive 🙂
Sweet Pepper Chicken
Serves 4
Ingredients
4 – 6 chicken cutlets (these are thin cut boneless, skinless chicken breasts)
2 tablespoons of your favorite oil (I like coconut, grapeseed and olive)
1/2 cup sliced peppadew peppers found either in the mixed olive section near the deli or jarred in the pepper aisle… or cherry peppers (seeded)
1 leek, chopped (white part only)
1/2 cup feta cheese (I love Valbreso brand sheep’s milk feta; or goat cheese crumbles are delish as well)
2 cloves garlic, finely chopped
1 tablespoon chopped fresh oregano and/or Italian parsley
2 tablespoons butter
1/2 cup white wine
Salt and Pepper to taste
Directions
In a large skillet heat a little oil over medium high heat and pan sear the chicken cutlets on both sides until they are cooked through. Cutlets should be “thin cut” and easily cooked stove top. If you have a thicker cut of chicken breast, brown the chicken on both sides and then pop them in a 350F pre-heated oven to finish cooking. Thicker boneless skinless chicken breasts shouldn’t take longer than 15-20 minutes cook time in the oven.
Once the chicken is done transfer to a platter and keep warm. In a smaller skillet over medium heat, add the butter and saute the leeks until nicely wilted. Add the garlic and fresh herbs and saute for about one minute longer.
Then add the white wine and let the wine simmer and reduce by half.
Take the leeks off the heat and fold in the sliced peppers. Season with salt and pepper to taste.
Ladle the leeks and peppers over the chicken and sprinkle with the crumbled feta. Serve immediately.
Because this dish is so flavorful I serve it with roasted or steamed asparagus and a lovely saffron infused rice.
The recipe sounds great but the photo had me before I read a single word. It is a beautiful dish.
Thank you Karen! It is a beautiful presentation on a simple white platter. And of course the peppadews just shine in this recipe. 🙂 Have a fabulous week my friend!
Karista,
I am so into your photos. The light in your house is perfect and the fact you rock some Baroque music to write is another bit of evidence we are of similar spirit you and I 🙂
Cheers to winging it!
Haha! Thanks Michael! It’s been quite the learning curve with my new camera, but we’re becoming much better friends these days. I never thought I “rocked” to Baroque but I guess I do. Love that! This is why your the writer and I’m the cook. 🙂
Ahh, but we are both indeed both. Tell me about your new Camera, what is it and how long have you been using it?
It’s a Nikon D5100 and it’s a lot of camera for this not so technical gal. I’ve been watching an online training about the camera but it’s slow going. Just trying to get to know all the functions of the camera and how to use them correctly has been challenging. Depth of field is eluding me with this camera. I know what I want it to do, just can’t quite get it to listen. 🙁
Ahhh Karista…where do I begin? You grab me with an utterly beautiful photo and keep me reading line after line as you weave your story between more great images. You do this with every post and it’s no wonder you received this award — congratulations. And it means a lot to receive the award from your kitchen to mine…thank you so much 🙂
Your so welcome Danny! You’re very deserving and off to a great start. Happy Monday!
Looks fresh and delicious. Chicken and sweet peppers must be amazing together!
Thanks Bryan! I’m loving your blog and the recipes are fantastic. All the best to ya!
Amazing photos today – and a wonderful recipe.
I’m with you on the Valbreso – no other feta will do since we discovered it!
Thank you! Unfortunately I’m completely addicted to the Valbreso Feta. LOL! Isn’t it just divine?! And it’s good on almost everything. Have a fabulous week and Happy Cooking!
Isn’t it such a great community, I would love to meet up wit more blogging friends eventually. Love the recipe, thoses pepperdew are some of may favourites too and I can imagine how great they are with sheep feta.
Thanks Pease! I love our blogging community as well and feel so lucky to have formed such wonderful friendships. Although I love peppadews all by itself, they’re even better with the sheeps feta. 🙂 Have a fabulous week!
I just love this recipe 🙂
Thank you Tandy! Have a fabulous week 🙂
I never anticipated the friendships I would get as bonus when I started food blogging. It is without a doubt the best part! It’s incredible to be part of such a warm and supportive community. I so look forward to meeting you in June!
Peppadews are my secret weapon in salads and pizza. I know I would devour this chicken happily! Happy Monday to you, Karista!
Thanks Friend!! I too am so looking forward to meeting you in June!
Aren’t these little peppers just the best?! Never thought of putting them on pizza… Great idea Kelley. LOL! Another use for my favorite pepper. Have a fabulous week!
Thank you! So kind of you to comment and I truly appreciate it. I have got to head over and check out your blog. Looks yummy!
Thanks Friend! This means alot coming from you Smidge! Those noise cancelling head phones are a little piece of heaven. Just sayin… 🙂 Happy Monday!
I would try that.. but it wouldn’t be long before they’d be standing in front of me gesturing.. 🙂
LOL! Love your sense of humor Smidge. 🙂
Oh how wonderful Mandy! To have peppadews in my garden would be a dream come true! That’s right, they are from your area of the world. Something that escaped my memory for half a second. LOL! Let me know how it works with fresh peppadews. Have a lovely week my friend!
I have seen peppadew peppers in other places recently and wondered how they would be. This looks like the perfect recipe to try them out – thanks for sharing!
You’re so welcome Bill! I also love these peppers stuffed with goats cheese, cream cheese, and or feta cheese. With some fresh herbs. Makes a great appetizer! Have a fabulous week!
Such lovely bright colors! This chicken looks fantastic – and thanks again for passing on the award!
Yum, I am going to try this recipe!
Hope you enjoy it Leslie! Have a fabulous week. 🙂
This recipe looks beautiful and very Spanish delicious dish to me:)
Thank you friend! Hope you are doing well and had a very Happy Easter. Wishing you all the best!
This looks so fresh and delicious. Can’t wait to try…
Thanks Vanesther! Happy Cooking 🙂
Karista,
This is an old one that I found on your site. Another beautiful pairing of ingredients. It reminded me that I used to make chicken roulades with asparagus, roasted red peppers and provolone stuffing. I had onions on hand and didn’t have leeks so here is my take on your recipe.
First, I caramelized two large sweet onions and the set them aside. In the same pan that I cooked the onions in, I seared chicken cutlets that I made from chicken breasts. While that was going on, in the oven, I had crispy avocado fries working, along with asparagus wrapped in prosciutto. After the chicken was cooked, I removed it from the pan and deglazed the pan with a half cup of white wine. I then put the caramelized onions back into the pan along with about a half a cup of roasted red pepper strips. I returned the chicken to the pan to warm it back up for a minute and then served it up. I don’t care for feta so I shaved some parmesan on to the chicken dish. I made a lemon garlic aioli to go with the asparagus and the avocado fries. It was all pretty tasty, if I do say so myself.
Thanks again for another great recipe. I hope that you don’t mind my alterations. They were not made for any other reason than I worked with what I had handy.
Hi Jim,
Sorry for the silence! I’ve had a few website issues and I couldn’t access my comments. So glad you like the Sweet Pepper Chicken! I love your recipe of chicken roulades, asparagus, red pepper and provolone. Wow! Absolutely love what you did with this recipe. I always told my culinary students that a recipe is really a guideline for your creativity. Make it your own. That’s exactly what you did and it sounds delicious! Are you sure you haven’t had some chef training? Oh, and love, love crispy avocado fries. Yum! Now that you’ve made me very hungry I need to go make some lunch. 🙂 Have a lovely weekend! Karista
I just stumbled across this while searching for peppadew recipes: http://www.peppadew-usa.com/Recipe_folder/PeppadewUSA/Peppadew_Recipes_Folder/Entrees/Chicken/Peppadew_Chicken_with_Leeks_and_Feta_Cheese.html
I know some bloggers get upset when their recipes are taken without credit. I don’t know if they approached you either and got permission, so sorry if that’s the case.
Nicole, Thank you so much for sending this to me. It’s my photo and my recipe. They did not get my permission and I just contacted them. I truly appreciate you taking the time to message me!! Thank you!