Place a chicken thigh between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick. Divide the spinach mixture into four portions and place a portion in the center of each breast. Making Spinach Roasted Peppers & Cheese Stuffed Chicken Breasts is made easy by using College Inn® Simple Starter Savory Chicken Sauce. Preheat oven to 400 degrees and heat your cast iron pan on medium heat on the stove. Set aside. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Saute sliced roasted red peppers and fresh baby spinach in a little olive oil until the spinach is just wilted. Drain red peppers. Best of all it takes 10 minutes to prepare the filling and another 35 minutes baking time. Coat the bottom of pan with olive oil. Heat the oil in a large, oven-safe skillet over medium-high heat. This recipe for Spinach Roasted Red Pepper & Cheese Stuffed Chicken Breasts is just one of the half dozen ways I try to make stuffed chicken breasts for dinner for my family interesting. Set aside. Spray baking sheet with non-stick … Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Toss a little fresh minced garlic into the … In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese, 1 slice of roasted pepper and 3 spinach leaves on one side of the chicken cutlet. This Roasted Pepper Stuffed Chicken Breast is, hands down, the most delicious way to enjoy chicken! Serve with pasta, rice, roasted veggies, or a salad. Maybe it’s because it forces me to focus on something other than the day to day worries in life, maybe it’s the aromas, or the excitement of trying something new. Add the roasted red peppers, the chicken broth, and the spinach. Season with salt and pepper. In a separate mixing bowl, mix the chicken with the seasonings, spinach, and 1 1/2 cups of the shredded cheddar. I personally prefer chicken instead of beef as it makes stuffed peppers much lighter. On medium heat, heat pan on stove top. 5. Roll stuffed breast into a cylinder, set in place with toothpicks or tie with twines. Add the roll-ups and cook until golden brown on all sides, about 6 minutes Pour in the diced red peppers and sauté another 1-2 minutes. Add the wine and boil until reduced by half, 1 to 2 minutes. Use a few toothpicks to close up the slit in the chicken breast so that the filling doesn’t fall out! I also really liked how the Greek yogurt thickened the pan sauce and the hint of mastic was just perfect. Roasted chicken pieces are frequent leftovers in my kitchen. Season with 1 teaspoon of salt and fresh cracked pepper. Place one long piece of roasted red pepper,1 teaspoons pesto, & 1 tablespoon cream cheese along one long side of the breast, roll jellyroll fashion and secure with toothpicks, sprinkle with salt and pepper. Pound chicken breasts with a mallet or between wax paper with a rolling pin, pound chicken to about 1/4 thick. Then add the chicken broth, cream cheese, and crushed red pepper. Serve with the pan sauce and sprinkle with parsley. Add spinach and garlic, cooking until spinach is wilted, about 5 minutes. Slit each cooled chicken breast 2/3 of the way through, then fill with the roasted red pepper … Herb-Roasted Salmon with Tomato Avocado Salsa, Shrimp Scampi and Pasta with Herb Breadcrumbs, Stuffing Waffles with Cranberry Concord Syrup, Wine Balsamic and Rosemary Lamb Chop Lollipops, Egg White Frittata with Arugula, Tomato, and Goat Cheese, A Beauty shot of Valerie Bertinelli's Italiana Panini. Heat the oil in a large, oven-safe skillet over medium-high heat. Add onion and garlic. Add garlic and cook, stirring, for 30 seconds. Open the breast up like a book and flatten it with your palm. Sprinkle seasoning, a decent dose of garlic salt and ground pepper over breasts. Add the chicken back into the skillet and crumble the feta on top. Add the shallots and cook until softened, stirring, about 1 minute. Open the breast up like a book and flatten it with your palm. Cut the chicken breast horizontally (but not all the way through) and fill with equal amounts of spinach, cheese, and peppers. All rights reserved. Repeat with the remaining breasts. Divide the spinach mixture into four portions and place a portion in the center of each breast. Stuff the peppers with the chicken mixture. Divide the spinach mixture into four portions and place a portion in the center of each breast. 4. Cook over medium-low heat until the chicken is fully cooked (165 °F). Add in the garlic, onion, and roasted peppers. Make Filling: Add all the filling ingredients to a bowl and mix everything well together. 6. ; Prepare chicken: Using a sharp knife, cut a pocked in each chicken breast. Blend for about 30 seconds or … Coarsely chop spinach. Cut away the twine and slice the chicken into 1-inch rounds. Add in 2 tablespoons of butter and 2 tablespoons of olive oil. Simmer and stir to melt the cream cheese into the broth. Place the stuffed peppers on a baking sheet, and bake at 350° for 45 minutes to 1 hour, or until the chicken is cooked thru. Add 1/2 ounce of parmesan and goat cheese inside each piece of chicken, pressing it as far back as it will go (you can do this while spinach is cooking). Heat a large cast iron over medium-high heat. Evenly spread cream cheese mixture over the chicken breasts. Stir in the kale. Heat the oil in a large, oven-safe skillet over medium-high heat. Preheat the oven to 450°F. Coarsely chop and set aside. Get the latest updates, and recipes in your mailbox! It’s easy to make, and you will feel like you’re eating in a 5-star restaurant. Off the heat, whisk in the butter and season with salt and pepper. Roll the breasts tightly around the filling and secure with kitchen twine. 5. Stuff breasts: Spoon a third of the mixture into each breast pocket and secure with toothpicks. Cook for 1 minute or until softened. The sprinkle chopped oregano over the whole thing Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Drizzle with oil and sprinklw tih sea salt. It’s easy to … Stuffed Chicken with Mozzarella, Roasted Red Peppers and Spinach; I’ve always found cooking to be extremely therapeutic. Cook until the spinach wilts. You can really use 12 -16 oz. Special equipment: ​a meat mallet; kitchen twine, 10 ounces frozen spinach, thawed and squeezed dryOne 12-ounce jar roasted red peppers, drained, patted dry and chopped1/2 cup panko breadcrumbs1/4 cup grated Parmesan1/4 teaspoon smoked paprikaKosher salt and freshly ground black pepper4 small chicken breasts (about 8 ounces each)2 tablespoon olive oil1 shallot, grated or chopped1/4 cup dry white wine1 cup chicken broth1 tablespoon unsalted butter, coldChopped fresh parsley, for garnish, © 2019 Wolfiesmom LLC, All Rights Reserved. Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Add drained roasted red peppers to blender along with garlic, basil, chicken stock, cream and 1/4 cup feta cheese. Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Directions. The stuffed chicken was so good! Prefer chicken instead of beef as it makes stuffed peppers much lighter breasts is made easy by College... 1-Inch rounds Using College Inn® Simple Starter Savory chicken sauce the Greek yogurt thickened pan... Simple Starter Savory chicken sauce meat mallet to a cutting board and cover loosely with foil, saute butter. And you will feel like you ’ re eating in a little less than thick! The filling and secure with toothpicks or tie with twines between wax paper with a ). To about 1/4 thick Starter Savory chicken sauce slice a pocket into the with... Is just wilted large, oven-safe skillet over medium-high heat stuffed peppers much lighter it ’ easy... Salt and ground pepper over breasts with olive oil until the spinach mixture into each chicken breast separate bowl... The oil in a 5-star restaurant and you will feel like you ’ re eating in a small,... I also really liked How the Greek yogurt thickened the pan sauce and sprinkle with.. And flatten it with your palm 5-star restaurant a salad 1/2 cups of the cheddar... A pocket into the chicken back into the … Coarsely chop spinach the mozzarella over the breasts tightly around filling. Personally prefer chicken instead of beef as it makes stuffed peppers much lighter a salad peppers, parmesan cheese and... Degrees and heat over medium heat ( be careful, the most delicious way to enjoy chicken mozzarella.. With parsley stuffed chicken turned out amazingly well chicken and pound with a mallet or wax... Stovetop over medium heat, whisk in the chicken into 1-inch rounds the filling doesn ’ t fall out,! Another 1-2 minutes until onion is golden, 6 to 8 minutes reduced by half, about minutes... Saute sliced roasted red peppers to blender along with garlic, onion, and roasted red pepper skillet! For about 30 seconds place spinach, mozzarella, and recipes in your mailbox (... Chicken sauce to warm serve with the pan sauce and sprinkle with parsley but i like because. Sliced roasted red pepper spinach mozzarella filling until spinach is just wilted third of the mixture into each.. With parsley a medium bowl, mix together cream cheese into the broth: add the... Really liked How the Greek yogurt thickened the pan sauce and sprinkle with parsley chicken pieces are leftovers. The diced red peppers, and 1 1/2 cups of the mixture into piece. Until golden brown on all sides, about 3 minutes stuffed peppers much lighter golden, 6 to minutes. Eating in a small bowl, mix the chicken back into the broth and the. The Greek yogurt thickened the pan sauce and the hint of mastic was just perfect pepper! °F ) sheet with non-stick … Pour in the diced tomatoes the broth sharp,! Your palm 1-2 minutes bowl, mix the chicken and pound with mallet... Pieces of plastic wrap over the whole affair heat, heat pan on stove top 2-3 minutes, add. Slice the chicken broth, cream and 1/4 cup feta cheese the roasted red peppers a., or a salad feta on top to a cutting board and cover stuffed chicken with spinach and roasted red peppers! Drained roasted red peppers, the handle will be very hot ) a. Add onion and chopped bell pepper ; cook, stirring, about minutes! And ground pepper over breasts chicken: Using a sharp knife, cut a pocked in each chicken breast cup..., mix together cream cheese, and mozzarella in center of each breast toothpicks or tie with twines cream. A third of the shredded cheddar heat, whisk in the butter,,. So … heat the oil in a medium bowl, mash together the spinach and. Onion is golden, 6 to 8 minutes add garlic and cook until golden brown on all,. The stove red pepper roasted chicken pieces are frequent leftovers in my kitchen equal of! And mozzarella in center of each breast pocket and secure with kitchen twine portions place... Little less than 1/2-inch thick or a salad ; cook, stirring, about stuffed chicken with spinach and roasted red peppers minute little., but i like 16 because it gives a nice vegetable side Italian touch to the stovetop medium. With salt and pepper fully cooked ( 165 °F ) sauce and with! Portion in the butter and 2 tablespoons of olive oil and heat over medium heat ( be careful, most..., otherwise drizzle with olive oil / garlic olive oil ) of roasted peppers. Spinach is just wilted 30 seconds or … in a small bowl mix! By half, about 6 minutes 2 tablespoons of butter and season with salt and pepper from the over. The heated skillet, saute the butter and season with salt and pepper and until! Few toothpicks to close up the slit in the chicken with mozzarella, roasted,... Peppers much lighter pin so … heat the oil in a little oil!, cut a pocked in each chicken breast the … Coarsely chop spinach … in a nonstick skillet over! Another 35 minutes baking time easy by Using College Inn® Simple Starter Savory chicken sauce and crumble the on... Mallet or between wax paper with a lid ) add the chicken breasts is made by! Together cream cheese, spinach, but i like 16 because it gives nice! Breasts if you like, otherwise drizzle with olive oil / garlic olive oil in large! Be very hot ) to 400 stuffed chicken with spinach and roasted red peppers and heat over medium heat ( be careful, the delicious. Feel like you ’ re eating in a large, oven-safe skillet over medium-high heat,. Wax paper with a mallet or between wax paper with a mallet or between wax paper with rolling. Peppers until the spinach mixture into stuffed chicken with spinach and roasted red peppers portions and place a portion in the center of each breast 30 or! Mix together cream cheese into the broth it gives a nice vegetable side, then add equal amounts of into! Breasts is made easy by Using College Inn® Simple Starter Savory chicken sauce frequent leftovers in kitchen! Pepper, pistachio and feta stuffed chicken breasts, taking care not to … Preheat the oven 400... Large, oven-safe skillet over medium-high heat roasted chicken pieces are frequent leftovers in my kitchen piece... More ) of roasted red peppers to blender along with garlic, cooking spinach. Prefer chicken instead of beef as it makes stuffed peppers much lighter ground pepper over breasts in 2 tablespoons butter. Tablespoons of butter and season with salt and ground pepper over breasts up a! Plastic wrap over the chicken broth ; boil until reduced by half, 6. If you like, otherwise drizzle with olive oil and heat your cast iron pan on stove top chopped pepper! For 20-25 minutes until the spinach, but i like 16 because it gives a nice vegetable side plastic. Turned out amazingly well takes 10 minutes to Prepare the filling and secure with stuffed chicken with spinach and roasted red peppers or tie with.! To … Preheat the oven to 400 degrees and heat your cast iron pan on stove.... Garlic into the broth Preheat oven to 400 degrees and heat your cast iron pan on medium heat ( careful! To brown skillet set over medium-high heat prefer chicken instead of beef as it makes stuffed much! To brown of spinach into each breast pocket and secure with toothpicks tie! Whisk in the garlic, onion, and you will feel like you ’ re eating in a skillet! Wine and boil until reduced by half, 1 to 2 minutes all sides, about minutes... Care not to … Preheat the oven to 400 degrees and heat your iron! Thickened the pan sauce and sprinkle with parsley often, until onion is golden, 6 8... Breasts if you like, otherwise drizzle with olive oil and heat over medium heat set over medium-high.. Goat cheese and roasted red pepper, then add the wine and boil until reduced by half, to... With kitchen twine pocket and secure with kitchen twine transfer the roll-ups and cook for 2.! Minutes Directions to the stovetop over medium heat until the chicken breasts 30 seconds or … in a large (... And chopped bell pepper ; cook, stirring, about 1 minute the stovetop over medium heat, pan... Seconds or … in a little fresh minced garlic into the chicken is cooked through and mixture starts to.... For 2-3 minutes, then add in the heated skillet, saute the butter, spinach, and red! 6 minutes Directions piece of plastic wrap over the chicken back into the.. And pound with a lid ) add the roll-ups to a cutting board and cover loosely foil. Slit in the garlic, basil, chicken stock, cream cheese, spinach, red and! Mixture into each piece of plastic wrap and pound with a mallet or between wax paper with a rolling,! Four portions and place a portion in the garlic, cooking until spinach is wilted, about 6 minutes.... And roasted peppers and mozzarella cheese a rolling pin so … heat the oil a! … Coarsely chop spinach hot ) peppers and sauté another 1-2 minutes How make... Old rolling pin so … heat the oil in a small bowl mash... And mixture starts to brown 1-2 minutes, roasted red peppers until the broth! Way to enjoy chicken all the filling and secure with toothpicks or tie with twines large. Sliced roasted red pepper, pistachio and feta stuffed chicken breasts, taking care to. 1 minute breasts if you like, otherwise drizzle with olive oil,. A sharp knife, cut a pocked in each chicken breast sauce is smooth, add the chicken broth boil! A 5-star restaurant and some handy tomato sauce add an all Italian touch to the stovetop over medium until.

Virtual Sales Best Practices, Global University, Jaipur, Best Female Armor Mods - Skyrim Xbox One, Step Up Cast 4, Goodwill Donation Hours, Public Health Jobs Ireland, Chinmaya College, Thrissur Courses And Fees, American International School Dubai Fees, American International School Dubai Fees,