Spinach and Red Pepper Stuffed Chicken Breasts
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Spinach and Red Pepper Stuffed Chicken Breasts calories by ingredient
Introduction
These are beautiful sliced and arranged on a plate. The red peppers and green spinach are very festive (this was created as a holiday appetizer), but look and taste good all year round. These are beautiful sliced and arranged on a plate. The red peppers and green spinach are very festive (this was created as a holiday appetizer), but look and taste good all year round.Number of Servings: 6
Ingredients
-
3 large boneless skinless chicken breasts
1-2 roasted red peppers
½ cup roasted garlic
½ cup spinach
5-6 slices turkey bacon
1 tsp. brown sugar
½ cup dry sherry
Salt and pepper to taste
Directions
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.