Idiazabal Cheese Stuffed Chicken Breast with Piquillo Peppers

Idiazabal Cheese Stuffed Chicken Breast with Piquillo Peppers

Delicious tender chicken breasts filled with creamy roasted peppers," then oven-baked until perfectly tender, flavorful, and irresistibly delicious.

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Ingredients Method Notes

Ingredients

4 boneless skinless chicken breasts
100 g Idiazabal Cheese sliced
1 jar about 150 g piquillo peppers, drained and sliced
Salt and pepper to taste
1 tbsp olive oil
Toothpicks for securing

Method

Preheat the oven to 190°C (375°F).
Butterfly each chicken breast and season with salt and pepper.
Layer with slices of Idiazabal and piquillo peppers, then roll up and secure with toothpicks.
Heat olive oil in an ovenproof skillet and sear the chicken on all sides until lightly browned.
Transfer to the oven and bake for 20–25 minutes until the chicken is fully cooked.
Remove toothpicks, slice, and serve.

Notes

The tangy, robust Idiazabal melts into the chicken, while the piquillo peppers add a sweet, smoky layer of flavor.