CREAMY SPINACH AND ROASTED RED PEPPER CHICKEN

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,