Chicken and mushrooms with cheese filled Pimenton peppers

This is a dish my mother made the other day and everyone loved it. It is made in two phases: one is the preparation of the Pimenton peppers and the other is the chicken and mushrooms.

Here it is..

Peppers ingredients: 10 Pimentons, 3tbsp of fresh white cheese made of cheep-goats milk, 2/3 of a Greek yogurt (approximately 150gr), 1 cup of cream cheese, 1 cup of feta cheese, 2 tbsp of dill, 10 pieces of dried tomatoes chopped, 3 tbsp of olive oil

You cut the stem side of each pepper (like taking off a hat), wash and clean them from their seeds. You mix in a bowl all the above ingredients and with a small spoon fill in the peppers. You spread a little oil on a baking tray, put the peppers on the tray and bake them in a pre-heated oven for 20’ at 160-170C. They are ready!

Chicken ingredients: 200gr of oyster mushrooms, 800gr of chicken cut in small pieces, 1 tsp of dried oregano, 1 lemon juice, ½ glass of white wine, ½ tbsp of all purpose flour, ½ cup of olive oil, salt and pepper, ½ tbsp of butter. Optionally: 1 glove of garlic and one onion chopped)

In a pan you put the butter and a few drops of olive oil and sauté the mushrooms for 5’ (it is true that my mother is not scared of frying..I am! She says food is more tasty this way..yes I know, but I AM ON A DIET!). Leave them on the side.

In a separate pot, you put the chicken, with no juices at first; just add some salt and pepper. Then, after the chicken pieces have been seared, add the olive oil, the wine (the optional onion and garlic) and let the food simmer for 30’. When needed, add some water (approx. a small glass to help the simmering process).

In the end, mix the mushrooms and the oregano with the chicken. Take some of the pot’s liquids in a cup, add the lemon and the flour, mix well and toss all over the food. Let it simmer a few more minutes.

Enjoy!