CREAMY SPINACH AND ROASTED RED PEPPER CHICKEN

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Creamy Spinach and Roasted Red Pepper Chicken image

Number Of Ingredients 13

4 tablespoons Butter, divided
4 tablespoons Olive Oil, divided
1 Medium Onion, chopped
4 cloves Garlic, chopped
16 ounces Baby Spinach
3 Roma Tomatoes, diced
1 jar Roasted Red Peppers, sliced into strips
1/2 tablespoon Kosher salt
1/2 teaspoon Ground Pepper
1 cup Heavy Cream
4 ounces Cream Cheese, softened
3/4 cup Parmesan Cheese
4 Boneless, Skinless Chicken Breasts

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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