Best Red Bell Pepper Spinach Stuffed Chicken Breasts Recipes

CREAMY SPINACH AND RED PEPPER CHICKEN

Steps:

• Heat a large cast iron over medium-high heat. Add in 2 tablespoons of butter and 2 tablespoons of olive oil. Add in the garlic, onion, and roasted peppers. Cook, stirring for 2-3 minutes, then add in the spinach and 3 of the diced tomatoes. Season with salt and pepper. Cook until the spinach has wilted slightly. Stir in the cream and allow it to thicken/reduce slightly, about 3 minutes. Reduce the heat to medium and stir in the Parmesan and cream cheese. Taste and adjust seasoning (be sure to adequately season.) Remove the pan from the heat and set aside. With a slotted spoon, remove about 1 cup of the mixture to a bowl and allow it to cool slightly. With a sharp knife, make a pocket in each chicken breast. Sprinkle the inside with a little salt and pepper. Stuff each pocket with 1/4 of the cooled mix. Seal the chicken breasts with 3 toothpicks to keep the mixture from falling out while cooking. Season the outside of the chicken with salt and pepper. Preheat the oven to 400 degrees.Heat another cast iron (or ovenproof) skillet over medium-high heat. Add in the remaining butter and olive oil and place the breasts smooth side down in the skillet. cook for 4 minutes, then turn. Place the skillet in the oven for 8 to 10 minutes, or until the chicken is cooked through and the filling is hot. Reheat the creamy spinach/red pepper mixture. Using a slotted spoon, transfer some of the creamed spinach to a plate. Remove the toothpicks from the chicken and place it on top of the spinach. Spoon some of the chicken pan sauces over the chicken. Top with diced tomatoes, basil, and Parmesan shavings. Repeat with the rest.

SPINACH AND ARTICHOKE-STUFFED CHICKEN BREAST WITH ROASTED RED BELL PEPPER SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Heat 1 tablespoon of the oil in an extra-large nonstick ovenproof skillet over medium-high heat. Add the garlic and onion and cook, stirring, until the onion is softened and lightly browned, about 3 minutes. Add the artichokes and cook until warmed through, about 1 minute. Add the spinach and cook, stirring, until completely wilted, about 3 minutes. Transfer the mixture to a medium bowl and let cool completely. Wipe out the skillet and reserve.
• When the spinach mixture is cool, add the mayonnaise, lemon zest and 7 tablespoons of the cream cheese spread and stir to combine. Season with salt and pepper.
• Insert a thin paring knife into the thickest part of each chicken breast and cut down the side to make a 3-inch-long pocket. Stuff each pocket with one-quarter of the spinach mixture. Sprinkle the chicken with salt and pepper.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the chicken breasts skin-side down and cook until golden brown, about 4 minutes; transfer to a plate. Add the potatoes to the skillet, sprinkle with salt and pepper and cook, tossing, about 2 minutes. Turn off the heat, return the chicken to the skillet skin-side up and transfer to the oven. Roast, stirring the potatoes halfway through, until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 25 to 30 minutes.
• Meanwhile, combine the roasted peppers, lemon juice and remaining 3 tablespoons cream cheese in a food processor or blender and process until smooth. Season with salt and pepper.
• Spoon the red pepper sauce onto 4 plates. Top each with a chicken breast and some potatoes.

RED BELL PEPPER-SPINACH STUFFED CHICKEN BREASTS

Steps:

• Cut a pocket horizontally into each breast half. Place chicken in a large glass baking dish.
• In a small bowl, combine mustard, mayonnaise, oil, vinegar, parsley, oregano, and basil; mix well.
• Pour mustard mixture over chicken; cover and refrigerate for 30 min (up to 3 hrs.).
• Heat oven to 375ºF.
• Line a large baking pan with foil and sray with nonstick cooking spray.
• In a medium bowl, combine mozzarella cheese, spinach, bell pepper and garlic; mix well.
• Stuff 1/6 of mixture into each chicken breast pocket.
• Sprinkle with salt, pepper, and rosemary.
• Bake for 20 minute.
• Sprinkle chicken with Parmesan cheese and bake and additional 5-10 min or until juices run clear.