Chicken Breasts Stuffed With Chevre Roasted Red Pepper Recipes

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ROASTED PEPPER STUFFED CHICKEN BREAST



ROASTED PEPPER STUFFED CHICKEN BREAST image

This Roasted Pepper Stuffed Chicken Breast is, hands down, the most delicious way to enjoy chicken! It's easy to make, and you will feel like you're eating in a 5-star restaurant.

Provided by Tania Sheff

Categories     Main Course

Time 40m

Number Of Ingredients 10

3-4 chicken breasts (approximately 2 lbs.)
2 tbsp. olive oil
1 tsp. salt (or to taste)
1 tsp. pepper (or to taste)
1 tbsp. paprika (or to taste)
4 oz. cream cheese
2 oz. feta cheese crumbles
2 oz. Parmesan (or shredded mozzarella cheese)
4 oz. roasted peppers (diced)
1 tbsp. chopped parsley

Steps:

  • Make the stuffing. Mix all of the stuffing ingredients in a small bowl, until well combined.
  • Prep the chicken. Using a sharp knife, cut a pocket into the side of each chicken breast.
  • Stuff the chicken. Divide the stuffing into four (or three) equal parts and spoon it into the chicken pockets. Using toothpicks, secure the stuffing inside.
  • Season the chicken. Generously season the chicken with salt, pepper, and paprika. Brush with olive oil on both sides.
  • Bake the chicken. Bake the chicken in a preheated oven at 400ºF for 25-30 minutes, depending on how large your chicken breasts are.

Nutrition Facts : Calories 411 kcal, Carbohydrate 6 g, Protein 45 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 154 mg, Sodium 1520 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

HERB CHEESE-STUFFED CHICKEN BREASTS WITH RED PEPPER SAUCE



Herb Cheese-Stuffed Chicken Breasts With Red Pepper Sauce image

Make and share this Herb Cheese-Stuffed Chicken Breasts With Red Pepper Sauce recipe from Food.com.

Provided by swissms

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 large red bell peppers
1/2 cup whipping cream
1/4 cup canned low sodium chicken broth
4 ounces cream cheese, room temperature
1 tablespoon chopped fresh tarragon
4 boneless skinless chicken breast halves
1 tablespoon olive oil
1/2 cup dry white wine

Steps:

  • Sauce:.
  • Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Puree peppers in processor until smooth. Transfer puree to heavy small saucepan. Add whipping cream and chicken broth. Boil until reduced to 1 cup, about 4 minutes. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.).
  • Chicken:.
  • Preheat oven to 350°F Mix cream cheese and tarragon in small bowl to blend. Season to taste with salt and pepper. Pound chicken between sheets of plastic wrap to 1/4-inch thickness. Spread 2 T cheese mixture over each breast, leaving 1/2-inch border on all sides. Starting at 1 short end, roll up each breast. Secure seam and ends with toothpicks. Sprinkle chicken with salt and pepper.
  • Heat olive oil in heavy large oven-proof skillet over medium-high heat. Add chicken and cook until brown on all sides, about 4 minutes. Pour white wine around chicken. Transfer skillet to oven; bake until chicken is cooked through about 10 minutes.
  • Transfer chicken to work surface. Remove toothpicks. Cut chicken breasts into 1-inch-wide slices. Bring sauce to simmer. Spoon sauce onto plates. Arrange chicken atop sauce and serve.

CHICKEN BREASTS WITH ROASTED RED PEPPERS



Chicken Breasts With Roasted Red Peppers image

Make and share this Chicken Breasts With Roasted Red Peppers recipe from Food.com.

Provided by SusieQusie

Categories     Peppers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts, 6 ounces each
salt
1/2 cup all-purpose flour
3 tablespoons vegetable oil, divided
2 garlic cloves, minced
1 (7 ounce) jar roasted red peppers, cut into strips
3/4 cup fat-free low-sodium chicken broth
2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley

Steps:

  • Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat with flour, shaking off excess.
  • Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a platter and cover loosely.
  • Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
  • Add broth, vinegar and sugar; bring to a boil, scaping up browned bits from the bottom of the skillet. Reduce heat and simmer until slightly thickened, about 4 minutes.
  • Remove from heat; stir in butter and parsley until butter melts.
  • Pour sauce over chicken and serve immediately.

SPINACH-STUFFED CHICKEN POCKETS



Spinach-Stuffed Chicken Pockets image

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

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