Red Bell Pepper Spinach Stuffed Chicken Breasts Recipes

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SPINACH AND ARTICHOKE-STUFFED CHICKEN BREAST WITH ROASTED RED BELL PEPPER SAUCE



Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce image

Cream cheese has two jobs in this chicken dinner: it adds just the right amount of creaminess to the spinach and artichoke stuffing and enriches the roasted red pepper sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 clove garlic, chopped
1/2 small onion, chopped
Half of a 9-ounce box frozen artichokes, thawed, squeezed dry and roughly chopped
Half of a 5-ounce container baby spinach (about 3 cups)
1 tablespoon mayonnaise
1/4 teaspoon lemon zest plus 1 tablespoon lemon juice
10 tablespoons Arla Original Cream Cheese Spread
Kosher salt and freshly ground black pepper
4 small skin-on, bone-in chicken breasts (2 to 2 1/2 pounds total)
12 ounces small red-skinned potatoes, cut into 1/4-inch-thick half-moons
1/2 cup jarred roasted red bell peppers, drained and rinsed

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat 1 tablespoon of the oil in an extra-large nonstick ovenproof skillet over medium-high heat. Add the garlic and onion and cook, stirring, until the onion is softened and lightly browned, about 3 minutes. Add the artichokes and cook until warmed through, about 1 minute. Add the spinach and cook, stirring, until completely wilted, about 3 minutes. Transfer the mixture to a medium bowl and let cool completely. Wipe out the skillet and reserve.
  • When the spinach mixture is cool, add the mayonnaise, lemon zest and 7 tablespoons of the cream cheese spread and stir to combine. Season with salt and pepper.
  • Insert a thin paring knife into the thickest part of each chicken breast and cut down the side to make a 3-inch-long pocket. Stuff each pocket with one-quarter of the spinach mixture. Sprinkle the chicken with salt and pepper.
  • Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the chicken breasts skin-side down and cook until golden brown, about 4 minutes; transfer to a plate. Add the potatoes to the skillet, sprinkle with salt and pepper and cook, tossing, about 2 minutes. Turn off the heat, return the chicken to the skillet skin-side up and transfer to the oven. Roast, stirring the potatoes halfway through, until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 25 to 30 minutes.
  • Meanwhile, combine the roasted peppers, lemon juice and remaining 3 tablespoons cream cheese in a food processor or blender and process until smooth. Season with salt and pepper.
  • Spoon the red pepper sauce onto 4 plates. Top each with a chicken breast and some potatoes.

SPINACH AND RED PEPPER-STUFFED CHICKEN



Spinach and Red Pepper-Stuffed Chicken image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

10 ounces frozen spinach, thawed and squeezed dry
One 12-ounce jar roasted red peppers, drained, patted dry and chopped
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 small chicken breasts (about 8 ounces each)
2 tablespoon olive oil
1 shallot, grated or chopped
1/4 cup dry white wine
1 cup chicken broth
1 tablespoon unsalted butter, cold
Chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
  • 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. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
  • Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
  • Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
  • Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
  • Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.

CREAMY SPINACH AND RED PEPPER CHICKEN



Creamy Spinach and Red Pepper Chicken image

I had the darnedest time figuring out what to call this recipe.

Categories     main dish     poultry

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 tbsp. Butter
4 tbsp. Olive Oil
4 cloves Garlic, Sliced Thin Or Chopped
1 whole Medium Yellow Onion, Diced
10 oz. weight Baby Spinach
1 c. Roasted Red Peppers, Sliced Into Strips
4 whole Roma Tomatoes, Diced
1/2 tsp. Kosher Salt, Plus More To Taste
1/2 tsp. Black Pepper, Plus More To Taste
1 1/4 c. Heavy Cream
3/4 c. Grated Parmesan Cheese
4 oz. weight Cream Cheese, Softened
8 leaves Fresh Basil, Chiffonade
Parmsan Shavings, For Serving
4 whole Boneless, Skinless Chicken Breasts

Steps:

  • Heat a large cast iron over medium-high heat. Add in 2 tablespoons of butter and 2 tablespoons of olive oil. Add in the garlic, onion, and roasted peppers. Cook, stirring for 2-3 minutes, then add in the spinach and 3 of the diced tomatoes. Season with salt and pepper. Cook until the spinach has wilted slightly. Stir in the cream and allow it to thicken/reduce slightly, about 3 minutes. Reduce the heat to medium and stir in the Parmesan and cream cheese. Taste and adjust seasoning (be sure to adequately season.) Remove the pan from the heat and set aside. With a slotted spoon, remove about 1 cup of the mixture to a bowl and allow it to cool slightly. With a sharp knife, make a pocket in each chicken breast. Sprinkle the inside with a little salt and pepper. Stuff each pocket with 1/4 of the cooled mix. Seal the chicken breasts with 3 toothpicks to keep the mixture from falling out while cooking. Season the outside of the chicken with salt and pepper. Preheat the oven to 400 degrees.Heat another cast iron (or ovenproof) skillet over medium-high heat. Add in the remaining butter and olive oil and place the breasts smooth side down in the skillet. cook for 4 minutes, then turn. Place the skillet in the oven for 8 to 10 minutes, or until the chicken is cooked through and the filling is hot. Reheat the creamy spinach/red pepper mixture. Using a slotted spoon, transfer some of the creamed spinach to a plate. Remove the toothpicks from the chicken and place it on top of the spinach. Spoon some of the chicken pan sauces over the chicken. Top with diced tomatoes, basil, and Parmesan shavings. Repeat with the rest.

RED BELL PEPPER-SPINACH STUFFED CHICKEN BREASTS



Red Bell Pepper-Spinach Stuffed Chicken Breasts image

Chicken breasts marinated in herbs and stuffed with red peppers, spinach and mozzarella cheese.....what could be more devine? Cook time does include marinating time.

Provided by SkinnyMinnie

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

6 boneless skinless chicken breast halves
1/4 cup honey mustard
2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups shredded mozzarella cheese
1 1/2 cups fresh spinach, chopped
1 medium red bell pepper, finely chopped
3 garlic cloves, minced
3/4 teaspoon fresh ground black pepper
1 teaspoon dried rosemary
3/4 cup grated parmesan cheese

Steps:

  • Cut a pocket horizontally into each breast half. Place chicken in a large glass baking dish.
  • In a small bowl, combine mustard, mayonnaise, oil, vinegar, parsley, oregano, and basil; mix well.
  • Pour mustard mixture over chicken; cover and refrigerate for 30 min (up to 3 hrs.).
  • Heat oven to 375ºF.
  • Line a large baking pan with foil and sray with nonstick cooking spray.
  • In a medium bowl, combine mozzarella cheese, spinach, bell pepper and garlic; mix well.
  • Stuff 1/6 of mixture into each chicken breast pocket.
  • Sprinkle with salt, pepper, and rosemary.
  • Bake for 20 minute.
  • Sprinkle chicken with Parmesan cheese and bake and additional 5-10 min or until juices run clear.

Nutrition Facts : Calories 373, Fat 20, SaturatedFat 8.4, Cholesterol 117.3, Sodium 694.8, Carbohydrate 7.9, Fiber 1, Sugar 3.5, Protein 38.9

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