Feta, Spinach, and Mushroom Stuffed Chicken Breast in a Red Pepper Sauce
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
View full nutritional breakdown of Feta, Spinach, and Mushroom Stuffed Chicken Breast in a Red Pepper Sauce calories by ingredient
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
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
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