Pepper Stuffed Chicken
1 Tbs Olive Oil
1 onion, chopped
2 red bell peppers, cut into strips
2 cloves garlic, pressed
salt & pepper to taste
1/2 tsp. oregano
1/2 tsp. basil
1/4 c. Feta cheese
4 chicken breast (with skin & bone)
3/4 c. white wine
1 T. butter

Directions: Preheat oven to 425 F. In a skillet, heat the olive oil, add the onion, pepper, garlic, salt & pepper, and herbs and cook until onion is translucent and peppers are soft. Let cool. When cooled, add the cheese, tossing well to distribute. Prepare chicken. Loosen the skin of the chicken and stuff 1/4 of the mixture in between skin and flesh. Sprinkle the tops with salt & pepper and place in a metal baking dish. Roast chicken for about 30 to 40 minutes or until chicken juices run clear when pierced. Remove the chicken from the pan and keep warm.
Heat the pan on the stove top, about med. high heat. Add the white wine and using a whisk, get all the browned bits. Let the pan juices reduce to about half. Remove the heat, add the butter, whisk well, and serve over the top of chicken.