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Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

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

  1. ^ Skinnytaste.com (www.skinnytaste.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Chicken Ropa Vieja

This Cuban inspired dish is made with shredded chicken breast cooked in the crock pot, then sauteed with bell peppers, onions, cumin and lots of Latin flavor!

Cuban cuisine is a favorite of mine and Ropa Vieja, which translates as “old clothes” is a dish I love. It’s traditionally made with shredded skirt steak, and served over white rice and fried plantains.

I created this lighter version a few years ago using lean chicken breast instead, sometimes I even use boneless skinless thighs or a combination of both. I like to serve it with baked tostones[1] (plantain chips) and a salad. Leftovers make a delicious burrito bowl (I love Chipotle!) served over brown Cilantro lime rice[2], Southwestern black bean salad,[3] lettuce and shredded cheese.

Chicken Ropa Vieja
gordon-ramsay-recipe.com
Servings: 6 • Size: 2/3 cup • Old Points: 4 pts • Points+: 4 pts
Calories: 184.5 • Fat: 6 g • Carb: 6 g • Fiber: 1 g • Protein: 24.5 g • Sugar: 1.5 g
Sodium: 149 mg • Cholesterol: 61 mg
Ingredients: 

For the Slow Cooker: 

  • 3 (22.5 oz) skinless boneless chicken breasts
  • 1 small onion, quartered
  • 1 tomato, quartered
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, peeled
  • 2 bay leaves
  • kosher salt

 To finish:

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 small onion, sliced long
  • 1 small green bell pepper, seeded and thinly sliced
  • 1 small red bell pepper, seeded and thinly sliced
  • 1/4 cup dry white wine (or chicken broth)
  • 1/2 cup tomato sauce
  • 1 tsp cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt, plus more to taste
  • black pepper to taste

Directions:
Place chicken, 1 onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add just enough water to cover, add bay leaves and salt and cook high for 4 hours until the chicken is tender. When done, remove chicken and shred with two forks; set aside. Reserve the broth.

In a large deep skillet, heat the olive oil over medium heat. Add the remaining garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes, or until soft. Stir in the cooked chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a sauce. Season with cumin, garlic powder, salt, and pepper. Cover and simmer on low for about 8 to 10 minutes, adding more broth and seasoning if needed. Makes 4 cups.

References

  1. ^ baked tostones (www.gordon-ramsay-recipe.com)
  2. ^ Cilantro lime rice (www.gordon-ramsay-recipe.com)
  3. ^ Southwestern black bean salad, (www.gordon-ramsay-recipe.com)