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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 302.9
  • Total Fat: 9.3 g
  • Cholesterol: 106.1 mg
  • Sodium: 340.6 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 45.9 g

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Feta, Spinach, and Mushroom Stuffed Chicken Breast in a Red Pepper Sauce

Submitted by: MENACE79

Introduction

I got the inspiration for this dish from Chef Meg's Slow Cooker Spanish Chicken recipe. I thought the sauce sounded great in theory, but the rest of this recipe is more to my personal liking. Making this for dinner tonight - should taste great! I got the inspiration for this dish from Chef Meg's Slow Cooker Spanish Chicken recipe. I thought the sauce sounded great in theory, but the rest of this recipe is more to my personal liking. Making this for dinner tonight - should taste great!
Number of Servings: 3

Ingredients

    Chicken:
    1 pound boneless skinless chicken breasts (3 breasts, typically)
    1 cup sliced portobella mushrooms
    1.5 cups fresh baby spinach
    1.5 oz Nikos crumbled feta cheese
    Sauce:
    1 LARGE red bell pepper, pre-roasted (or 2 smaller ones)
    1 ounce roasted almonds with sea salt (I use Blue Diamond)
    1 shallot
    2 cloves garlic
    .5 tsp smoked paprika
    1 tbs water

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Directions

Preheat oven to 350

Butterfly your chicken breasts, taking care not to open them completely at the ends - you want a deep, horizontal pocket in each breast.

stuff each breast with .5 oz of feta, 1/2 cup of fresh spinach, and 1/3 cup of sliced portobella mushroom. Secure open ends with toothpicks.

To make the sauce:
Roughly chop the almonds

Toast the almonds in a large skillet, being very careful not to burn them - add paprika and cook 30 seconds more.

Transfer the almonds (set aside 1/2 tbs for garnish, if desired) and other sauce ingredients to a small food processer, pulse until blended.

Add the chicken breasts to a baking dish sprayed with Pam. Cover with sauce. Bake at 350 for 30 minutes, or until chicken is fully cooked (ovens vary). Garnish with remaining almonds. Serve immediately.




Serving Size: 3 servings - 1 chicken breast with 1/3 of the sauce






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