Number Of Ingredients 13
Steps:
- Heat 2 Tablespoons of the butter and 2 Tablespoons of the oil in a large skillet.
- Add the onion and saute till beginning to soften.
- Add the garlic and roasted red peppers and cook, stirring for about 1 minutes.
- Add the tomatoes and also spinach in batches, stirring till it starts to wilt and then adding more till all of the spinach has been added and has wilted slightly.
- Stir in the heavy cream and simmer on low till reduced slightly.
- Reduce heat and add the cream cheese and parmesan cheese and still till melted.
- Season to taste.
- With a slotted spoon, remove about one cup of the spinach and peppers from the skillet and place in a bowl to cool.
- With a sharp knife, make a pocket in each chicken breast. Sprinkle the inside of the pocket with salt and pepper.
- Stuff each breast with 1/4 of the cooled spinach/pepper mix.
- Seal the chicken breasts with toothpicks.
- In a large oven-proof skillet, heat the remaining butter and olive oil and add the chicken breasts, browning over medium high heat on each side, about 4 minutes each side.
- Transfer chicken to a preheated 400 degree oven and cook until chicken is done - about 30 minutes.
- When chicken is almost done, reheat the creamed mixture. Place on a plate and top with chicken breast to serve,
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