Falafel-Stuffed Chicken

Falafel-Stuffed Chicken

Falafel-Stuffed Chicken 742 557 Mediterranean Bakery & Cafe - Alexandria, Virginia

2 chicken breasts
1 10 oz can of cream of chicken soup
2 tablespoons butter (1/4 stick) at room temperature
8 tablespoons (1/2 cup) wet uncooked falafel mix

1 green pepper, diced
1/2 sweet onion, diced
1/2 tablespoon capers

1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)

Pre-heat oven to 400 degrees. Mix the green pepper, onion, spices, butter and cream of chicken soup in a bowl and set aside. Butterfly the chicken breasts and scoop 4 tablespoons of the wet falafel mix inside each breast (if you prefer spicy, add the red pepper flakes to the falafel mix first). Close the breasts and salt them. Place both stuffed chicken breasts in a small-medium sized baking pan or casserole dish. Scoop the mixture from the bowl on top of the stuffed chicken. Cover with aluminum foil and bake for 50 minutes. Serves 2-4 people.