Roasted Red Pepper and Spinach Stuffed Chicken

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Introducing the mouthwatering Roasted Red Pepper and Spinach Stuffed Chicken recipe! This delightful dish combines tender chicken breasts with a flavorful filling of roasted red peppers and fresh spinach. The chicken is seasoned to perfection and then baked to a golden brown, resulting in a succulent and satisfying main course. With its vibrant colors and delicious flavors, this recipe is sure to impress both family and guests alike.

Keywords: roasted red pepper, spinach, stuffed chicken, recipe, flavorful.

Roasted red pepper and spinach stuffed chicken recipe details

Roasted red pepper and spinach stuffed chicken recipe, recipe Rating: 4.7
Number of votes:128

Chicken breasts stuffed with roasted red peppers, baby spinach and goat cheese topped with a basil cream sauce. Goes wonderful with risotto and steamed veg.
Ready in: 1 hour 30 mins

Ingredients

Serves: 4

• 1 red pepper
• 4 skinless boneless chicken breast halves
• 1/2 pound baby spinach
• 1/4 pound goat cheese
• 1/4 cup flour
• 2 teaspoons paprika
• 1 pint heavy cream
• 1/4 cup fresh basil
• 3 tablespoons fresh grated Parmesan cheese
• salt and pepper to taste

Preparation method

Prep: 30 mins | Cook: 1 hour

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place red pepper directly on flame of burner on stove and roast until black. Repeat this for all sides. When finished, place in a bowl and cover with plastic wrap and set aside for about 15 minutes. Remove from bowl and with your hands, rub all the black off of the pepper, DO NOT RINSE OFF WITH WATER!!!. Cut off the 4 sides of the pepper. Now carefully, fillet each side of the pepper into 2 thin pieces to make 8 pieces of pepper total. Set aside.
3. Clean chicken breasts of excess fat. Fillet each breast into 2 thin pieces. Cover each piece with spinach, a piece of the roasted red pepper and 1/8th of the goat cheese. Repeat with the other 7 chicken pieces. Carefully roll each breast up and place seam side down into an oil coated baking dish. Sift flour and paprika together on top of chicken.
4. Bake chicken in preheated oven for 45 minutes or until internal temperature is 165 degrees F.
5. During the last 15 minutes the chicken is in the oven, place heavy cream in saucepan on top of stove over medium-high heat and and begin to reduce by half. Finely shred the basil and add to cream along with the Parmesan cheese, and salt and pepper to taste.
6. To serve, slice each piece of chicken on a bias. Top each portion with about 2 tablespoons of sauce.