A few weeks ago one of my fellow culinary minded coworkers took a trip back east to visit family and show off his new fiancé.  During their trip they visited some great artisan food shops and restaurants.  One of the restaurants he likes to visit is Potbelly Sandwich Shop.  He brought me back a jar of their amazing hot peppers.  They do not sell them on their website (which is extremely frustrating).  But I did notice that their website described the hot peppers as, “soon to be world famous.”  So maybe they are going to be selling them online soon.  Check out Michael’s website here to drool over all of the other fun food, and drinks, stuffs they picked up on their trip.  Looks like you had a blast back there! I have been thinking for weeks about what to do with the peppers. I finally came up with the following recipe. It turned to be very tasty! Thanks again for the Hot Peppers, Michael!

Ingredients:

-3 to 4 large chicken breasts (a large pocket cut in each for stuffing)

 -One 16 oz. jar Hot Peppers

– ½ c. soy sauce

– ½ c. white wine vinegar

– ½ c. crumbled feta

 

Drain jar of hot peppers into a large gallon sized Ziploc.  Add 1/3 of the hot peppers to the bag as well (reserving 2/3 of the drained hot peppers for the chicken stuffing). Add soy sauce and vinegar to the bag.  Add pocketed chicken breasts to the marinade and marinate 2 to 4 hours.

Meanwhile sauté remaining 2/3 jar of drained peppers in a small pan (this step is optional, I did it to cut the heat a little because I am a little bit of a baby about hot food).  Throw the peppers in a food processor or blender to chop fine. Place chopped peppers into a small mixing bowl with the feta, stir to combine.

Remove chicken from marinade, stuff pockets with cheese and chicken mixture, and secure pockets with a couple of toothpicks.  Grill chicken on high heat (I used a gas grill) for 3 minutes on each side.  Turn heat down to medium and grill for 3 minutes more on each side. (12 minutes total grilling time).  Remove chicken from grill. Let chicken rest for about 10 minutes.  Remove toothpicks and EAT!

P.S.  Caution! Although these peppers are not quite “hotter than the gates of hell” they are still pretty warm! Eater Beware!