Stuffed Chicken Recipe

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1/2 bunch broccoli (about 1/2 pound), cut into florets

1 pound red new potatoes (about 10), halved

3 tablespoons olive oil

kosher salt and black pepper

1/2 cup finely chopped roasted red peppers

2 ounces Feta, crumbled (1/2 cup)

8 thin chicken cutlets (about 1 1/2 pounds)

1 tablespoon chopped flat-leaf parsley

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