Subscribe via RSS

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.



Print[2]

Save[3]



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)

Roasted Red Pepper and Prosciutto Stuffed Chicken Breast

Chicken breast stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach. Words cannot describe how good this is, and it’s really not complicated to make.

I just returned from a four day weekend to Disney in Orlando with my family. It was both work and play, and it was really nice to get away for a few days to spend some quality time with my youngest daughter Madison and my husband Tommy. We stayed at the Grand Floridian which was beautiful and had so much fun in the parks. On our return seeing the devastation that just took place in Oklahoma deeply saddens me and once again reminds me just how fragile life can be – my prayers and thoughts are with Oklahoma today.

Just a quick note on the chicken; I couldn’t eat two pieces after I photographed this. One piece with a side salad was plenty for me, but my husband who has a bigger appetite found two pieces the perfect amount. For the side salad I just tossed romaine lettuce, cucumbers and tomatoes with a little olive oil, apple cider vinegar, salt and pepper.

Roasted Red Pepper and Prosciutto Stuffed Chicken
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 roll • Old Points: 4 pts • Weight Watcher Points+: 5 pt
Calories: 190 • Fat: 6 g • Carb: 7 g • Fiber: 1 g • Protein: 27 g • Sugar: 1 g
Sodium: 536 mg • Cholest: 0 mg

Ingredients:

  • 8 thin chicken cutlets, 3 oz each
  • 4 (2.8 oz) slices thin lean prosciutto, sliced in half
  • 4 slices reduced fat provolone or mozzarella, sliced in half (Sargento)
  • 8 slices (2.5 oz) roasted peppers (packed in water or homemade)
  • 24 fresh baby spinach leaves (about 1 oz)
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • salt and fresh pepper
  • olive oil non-stick spray

Directions:

Wash and dry the chicken cutlets well with paper towels. Combine breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and pepper.

Preheat the oven to 450°F. Lightly spray a baking dish with non-stick spray.

Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese, 1 slice of roasted pepper and 3 spinach leaves on one side of the chicken cutlet.  Roll and place seam side down on a dish (no toothpicks needed). Repeat with the remaining chicken.  

Dip the chicken in the lemon oil mix, then into the breadcrumbs to coat and place on the baking dish; when done spray the top of the chicken with olive oil or cooking spray.

Bake 25 – 30 minutes. Serve immediately.

Roast chicken recipes

  • Chicken

    Quick and easy chicken recipes. Ideas for soups, salads, pasta, chicken …

  • Classic chicken

    Classic chicken dishes like coq au vin don’t have to be difficult – we’v…

  • Chicken pie

    Our chicken pies aren’t too tricky to make – try a quick and easy chicke…

  • Chicken casserole

    A nice chicken casserole makes a great family meal. We have lots of diff…

  • Chicken curry

    We have lots of easy chicken curry recipes, whether you prefer Thai chic…

  • Chicken stir-fry

    Chicken stir-fry is the perfect quick, healthy and tasty dinner. Try one…

  • Chicken pasta

    The combination of our two favourite ingredients, chicken pasta is a qui…

  • Chicken salad

    Healthy but filling, our chicken salad recipes are full of protein and g…

  • Stuffed chicken breast

    Everyone loves a stuffed chicken breast! Try our tasty stuffed chicken b…

  • Chicken breast

    Take a simple chicken breast and turn it into a juicy, tasty meal. We’ve…

  • Chicken drumstick

    Find new ways to cook chicken drumsticks with our collection of easy chi…

  • Chicken thigh

    Turn chicken thighs into delicious family meals with our quick and easy …

  • Coronation chicken

    Celebrate the Queen’s Jubilee by making some coronation chicken. Creamy …

  • Incoming search terms: