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Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

by Pam on June 17, 2013

I craving chicken for dinner and was inspired by a recipe I found on Skinnytaste.com^[1] that looked great. I adapted the recipe to use what I had on hand. I found some roasted red bell pepper, fresh baby spinach, and sharp cheddar in the fridge. I grabbed some Italian panko from the refrigerator along with some olive oil and a lemon. The chicken was easy to make, smelled great while it baked, and was a big hit with all my husband and I and our kids thought it was tasty except for the roasted bell pepper.

Preheat the oven to 450 degrees. Coat a baking dish with cooking spray. (Side Note: I used the convection bake setting on my oven but regular will work however you may need to broil the chicken for a few seconds at the end of baking to get a golden color on your breading – watch carefully).

Slice each chicken breast in half lengthwise. Place all four pieces of chicken on a cutting board then cover with wax paper. Pound the chicken with a meat mallet until 1/4 inch thick. Season the pieces of chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Place some shredded cheese down the center followed by roasted bell pepper, and two spinach leaves on each piece. Carefully roll each piece of chicken as tightly as possible and place seam side down.

Place the breadcrumbs on a plate. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste in a small bowl; mix until well combined.

Dip the chicken in the lemon oil mixture followed by the breadcrumbs to coat evenly then place in the baking dish seam side down. Coat each chicken roll with cooking spray.

Place into the oven and bake 25-30 minutes. Let the meat rest for a couple of minutes before slicing and serving. Enjoy.

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Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

Yield: 4

Prep Time: 10 min.

Cook Time: 25-30 min.

Total Time: 35-40 min.

Ingredients:

2 boneless skinless chicken breasts, cut in half lengthwise
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1/4 cup sharp white cheddar cheese, finely shredded
4 slices of roasted bell pepper
8 fresh baby spinach leaves
1/2 cup Italian seasoned panko
Juice of 1 lemon
1 tbsp olive oil

Directions:

Preheat the oven to 450 degrees. Coat a baking dish with cooking spray. (Side Note: I used the convection bake setting on my oven but regular will work but you may need to broil the chicken for a few seconds at the end of baking to get a golden color on your breading).

Slice each chicken breast in half lengthwise. Place all four pieces of chicken on a cutting board then cover with wax paper. Pound the chicken with a meat mallet until 1/4 inch thick. Season the pieces of chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Place some shredded cheese down the center followed by roasted bell pepper, and two spinach leaves on each piece. Carefully roll each piece of chicken as tightly as possible and place seam side down on a plate.

Place the breadcrumbs on a plate. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste; mix until well combined.

Place the breadcrumbs on a plate. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste in a small bowl; mix until well combined.

Dip the chicken in the lemon oil mixture followed by the breadcrumbs to coat evenly then place in the baking dish seam side down. Coat each chicken roll with cooking spray.Place into the oven and bake 25-30 minutes. Let the meat rest for a couple of minutes before slicing and serving. Enjoy.

References

^{^} Skinnytaste.com (www.skinnytaste.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Spaghetti Squash Sausage Lasagna Boats

If you’re craving something decadent and delicious without overdoing the calories, you’ll love these delicious spaghetti squash boats filled with everything you love about lasagna – chicken sausage, tomato sauce, ricotta, parmesan and mozzarella cheese.

I even used whole milk mozzarella cheese because I wanted it to melt nice, I just used it in moderation. The whole thing is way under 300 calories and 8 points plus if you’re on Weight Watchers, and it’s filling! It’s also gluten free – if you prefer to use part-skim mozzarella, the WW Points would be 7 pp.

Spaghetti squash when cooked has a lot of liquid, so I find it helpful to place it in a colander over paper towels to help get red of the excess moisture and it works perfectly.

You can prep this ahead of time, then put it on the oven just before you’re ready to bake. If you happen to only find large spaghetti squash, you can place the mixture in a 9×9 baking dish instead of the shells. Enjoy!!

Spaghetti Squash Sausage Lasagna Boats
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 boat • Old Points: 7 pts • Points+: 8 pts
Calories: 246 • Fat: 13 g • Protein: 17 g • Carb: 17 g • Fiber: 2 g • Sugar: 7 g
Sodium: 701 mg • Cholesterol: 71 mg

Ingredients:

3 small to medium spaghetti squash (about 5 cups cooked)
salt and fresh pepper, to taste
1/3 cup part skim ricotta cheese
2 tbsp grated parmesan cheese
1 tbsp chopped parsley (or basil)
3/4 cup whole milk shredded mozzarella cheese

For the sauce:

1 tsp olive oil
1/2 onion, finely chopped
3 cloves garlic, minced
14 oz Italian chicken sausage
14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso)
salt and fresh pepper, to taste
2 tbsp chopped basil

Directions:

 Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down.  If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.

In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.

 In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.

 When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.

When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.

Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese.

Bake in the oven for 20 – 30 minutes or until everything is hot and the cheese is melted.

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Mini Baked Frittata with Feta, Spinach, Roasted Red Pepper, and Dill

by Pam on February 7, 2013

I made this for mini frittata for breakfast recently by using up what I had in the refrigerator. I wanted to keep it healthy yet full of great flavor so the combining feta, roasted red pepper, spinach, and dill together was perfect. This frittata turned out light, fluffy, and super flavorful. A great way to start the day!

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with dill, sea salt, and freshly cracked pepper, to taste. Place a bit of the feta, spinach, and roasted red pepper into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining feta, spinach, and roasted red pepper on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

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Mini Baked Frittata with Feta, Spinach, Roasted Red Pepper, and Dill

Yield: 1

Prep Time: 10 min.

Cook Time: 25-30 min.

Total Time: 35-40 min.

Ingredients:

2 eggs
1-2 tsp milk
Sea salt and freshly cracked pepper, to taste
1/4 tsp dill
1 tbsp feta cheese
2 tbsp baby spinach, chopped
1 tbsp roasted red pepper, chopped

Directions:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with dill, sea salt, and freshly cracked pepper, to taste. Place a bit of the feta, spinach, and roasted red pepper into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining feta, spinach, and roasted red pepper on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)