Spinach and Red Pepper Stuffed Chicken Breasts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 large boneless skinless chicken breasts1-2 roasted red peppers½ cup roasted garlic½ cup spinach5-6 slices turkey bacon1 tsp. brown sugar½ cup dry sherrySalt and pepper to taste
Pound chicken breasts flat, shaping them into uniform rectangles during pounding. Sprinkle with salt and pepper. Split open the roasted red peppers to make a uniform sheet and de-seed. Place a uniform layer of roasted pepper over the top ½ of each pounded chicken breast, followed by a uniform smear of roasted garlic and a uniform layer of spinach. Starting with the filled side, roll chicken breast up and place into a baking dish, seam down, to secure. Wrap with bacon and pour sherry over chicken. Sprinkle with brown sugar and drizzle with olive oil. Bake at 350 degrees for 45-50 minutes until chicken is cooked through. Reduce the pan juices to a thick sauce while breasts rest. Slice stuffed breasts and arrange on plate; drizzle with sauce. Serves 6 as a main course (4-5 slices per person), or 24 as an appetizer (1-2 slices per person).
Number of Servings: 6
Recipe submitted by SparkPeople user RFGOLDSTEIN.
Number of Servings: 6
Recipe submitted by SparkPeople user RFGOLDSTEIN.
Nutritional Info Amount Per Serving
- Calories: 225.3
- Total Fat: 4.3 g
- Cholesterol: 80.9 mg
- Sodium: 837.4 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.5 g
- Protein: 31.2 g
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