8 green corn peppers- seeds and cores removed
300gr chicken breast
250gr feta cheese
oregano or thyme
8 soup spoons Spicy Pepper JamsLab
For the marinade:
1/2 teacup olive oil
1/2 teacup soya sauce
1 soup spoon honey
2 cloves garlic finely chopped
1 tea spoon mustard powder
80gr white vinegar
Cut the chicken breast in 8 slices and dip it in the mixed marinade for 4 hours.
Preheat the oven at 200C. Cut each pepper lengthwise on one side, slightly salt the interior and fill with one slice of chicken, feta cheese crumbs and a soup spoon of spicy pepper JamsLab.
Place the peppers in a rectangular baking dish and cover with the marinade. Cook for 40′-45′.
Before serving, flavor on top with oregano or thyme.
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