Bell Pepper Stuffed Chicken Breast With Purple Potatoes

• 4 boneless skinless chicken breasts
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 cup flour
• 3 eggs
• 5 purple potatoes
• seasoned bread crumbs, as needed
• salt and pepper, as needed
• butter, as needed
• milk, as needed
• chopped parsley, as needed

1. Thaw chicken breasts, trim fat and set aside.
2. Julienne peppers and mix colors together, season with salt and pepper mix to taste.
3. Crack eggs in a bowl and whisk until mixed.
4. Season with salt and pepper.
5. Season flour with salt and pepper and set aside.
6. Make a small incision in chicken breast and season inside chicken with salt and pepper and stuff peppers into the cavity.
7. Using a standard breading procedure, dredge chicken in seasoned flour.
8. Dip in egg wash and then dredge in seasoned bread crumbs.
9. Place chicken on greased sheet pan and place in a 400F preheated oven for 15-20 minutes or until inside of chicken is 180F.
10. Peel and cut potatoes into small pieces and place in saucepan of water.
11. Boil over medium-high heat until fork tender.
12. Drain and place potatoes in bowl.
13. Season potatoes as you would your favorite mashed potato recipe.
14. Serve with chicken.
15. You can garnish this with lemon butter.

chicken breasts, red bell pepper, green bell pepper, yellow bell pepper, flour, eggs, purple potatoes, bread crumbs, salt, butter, milk, parsley

Taken from www.food.com/recipe/bell-pepper-stuffed-chicken-breast-with-purple-potatoes-44532 (may not work)