Stuffed Chicken Breasts with Spinach and Peppers [RECIPE]

Stuffed Chicken Breasts with Spinach and Peppers

Our Stuffed Chicken Breasts with Spinach and Peppers elevates the kitchen staple to a whole other level! (Photo by Jathan Fink, Jadeworks Entertainment)

Let’s face it. Despite the fact that they are a staple in many family kitchens, boneless skinless chicken breasts can be boring. That’s why we like to dress them up with lots of Mediterranean flavors and serve atop a yummy cheese sauce. It makes for a meal so tasty, you’ll want to serve it to your favorite guests!

PREP: 10 minutes
COOK: 20 minutes

INGREDIENTS

  • 4 tablespoons unsalted butter, divided
  • 4 tablespoons extra-virgin olive oil
  • 5 cloves garlic, minced
  • 3 shallots, diced
  • 10 ounces baby spinach
  • 1 cup roasted red peppers, sliced
  • 4 whole Roma tomatoes, diced and divided
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup heavy cream
  • 1/4 cup whole milk
  • 3/4 cups grated Parmesan cheese
  • 4 ounces cream cheese, softened
  • 8 leaves fresh sweet basil, chiffonade
  • 4 whole boneless skinless chick breasts (about 2 pounds)

DIRECTIONS

  1. Heat a large non-stick skillet over medium-high heat. Melt 2 tablespoons of butter in pan with 2 tablespoons of olive oil, swirl to blend fats and coat skillet. Add garlic, shallots, and roasted peppers; cook, stirring for 3 minutes. Add 3 diced tomatoes, salt and pepper; stir. Add spinach in batches, until it wilts slightly. Stir in cream and milk and allow it to thicken, about 3 minutes. Reduce heat to medium; stir in Parmesan and cream cheese until melted. Remove pan from heat and set aside. Remove 1 cup of the mixture with a slotted spoon and set aside until cooled slightly.
  2. Preheat oven to 400°F. With a sharp knife, cut a pocket in the side of each chicken breast. Be careful not to cut all the way through. Stuff each pocket with 1/4 of the cooled spinach mix. Seal the chicken breasts with 3 toothpicks to keep the mixture inside while cooking. Season the outside of the chicken with salt and pepper.
  3. Heat a large cast iron skillet over medium-high heat. Add remaining butter and olive oil, swirl to coat. Place chicken breasts smooth side down in the skillet and cook for 4 minutes, then turn. Place skillet in the oven for 10 minutes, or until the chicken is cooked through and the filling is hot.
  4. Reheat the spinach mixture. When warm, transfer some of the creamed spinach to a plate and place a chicken breast on top of the veggies. Spoon some of the pan sauce over the chicken. Top with diced tomatoes and basil and serve.

YIELD: 4 servings

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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