4 medium (about 5 ounces each) skinless, boneless chicken breasts, trimmed of excess fat
3 ounces bottled roasted red bell peppers (about 1 1/4 peppers), divided
1 tablespoon butter, melted
1/4 cup Italian-seasoned breadcrumbs
1/4 cup dry white wine
How to Make It
Preheat oven to 350º.
Heat olive oil in a medium skillet over medium heat. Add leek, garlic, oregano, salt, crushed red pepper, and black pepper; cook and stir until leek is soft (about 5 minutes). Remove from heat and add the spinach, stirring to combine; set spinach mixture aside.
Cut the chicken breasts in half horizontally using a sharp knife. Place bottom halves of breasts in a 9- x 9-inch baking dish, setting top halves aside. Divide spinach filling evenly among breasts; top each portion with one-fourth of roasted red peppers, and replace the top halves of breasts.
Brush the top half of each chicken breast with melted butter; sprinkle with breadcrumbs, and spray lightly with cooking spray. Add wine to baking dish (avoiding the breadcrumbs), and bake for 40 minutes or until the chicken is completely cooked.
Remove chicken from oven; let rest for 5 minutes before serving. To serve, cut each breast into 3 or 4 slices on the diagonal to expose the stuffing, or simply leave each portion whole.
Slicing the chicken breast horizontally holds the filling well, and does away with the need to pin it together with toothpicks.
We made this dish tonight just because we wanted something new and it was fabulous!
Everyone at the table loved this meal. We chopped the leek into small pieces for the kids and we did add feta cheese on the top once cooked. Our family wants it every week - it is outstanding.
This dish is absolutely fantastic. I did not change anything except to use a regular onion chopped instead of the leek and used fresh spinach I had prepared in the microwave. This dish make such a nice colorful presentation. YUM!
Thank you for this!
I quadrupled (or more!) the garlic, otherwise cooked the suggested amount of stuffing for only two chicken breasts and it made a superb dinner for two, with enough spinach/leek mixture that no other veggies were needed. I substituted olive oil for butter and panko breadcrumbs for a crunchier topping. Excellent - a Keeper!
This is one of the best new chicken recipes that I have tried in a long time. I made it following the directions but used sweet onion (approx a 1/4 cup finely chopped) in place of the leek (it's what I had on hand), rough chopped fresh spinach rather than the frozen (using up what I had on hand) and sprinkled a little feta on top of the spinach and roasted red peppers (freshly roasted as I don't care for the bottled ones). It was a light meal for the day after Christmas. I served it with a salad and my family has declared it a "keeper."
This recipe is fantastic! Can't count the rave reviews I've recieved. I used fresh spinach and sauteed it with the onions and garlic. ( didn't have leeks). Also added 1-2 Tbls shredded Mozzarella cheese on the red peppers. Mixed the bread crumbs with the melted butter and 1 Tbls Parmesan cheese before sprinkling on top!
My husband says its the best chicken he's had in ages!
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