CHICKEN AND RED PEPPER RECIPE RECIPES

Name: Spinach and Red Pepper-Stuffed Chicken
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 10 ounces frozen spinach, thawed and squeezed dry; One 12-ounce jar roasted red peppers, drained, patted dry and choppedu00A0; 1/2 cup panko breadcrumbsu00A0; 1/4 cup grated Parmesanu00A0; 1/4 teaspoon smoked paprikau00A0; Kosher salt and freshly ground black pepperu00A0; 4 small chicken breasts (about 8 ounces each)u00A0; 2 tablespoon olive oilu00A0; 1 shallot, grated or choppedu00A0; 1/4 cup dry white wineu00A0; 1 cup chicken brothu00A0; 1 tablespoon unsalted butter, coldu00A0; Chopped fresh parsley, for garnishu00A0

SPINACH AND RED PEPPER-STUFFED CHICKEN RECIPE | VALER…

Spinach and Red Pepper-Stuffed Chicken Recipe | Valer… image

Provided by Valerie Bertinelli

Categories main-dish

Total Time 55 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

10 ounces frozen spinach, thawed and squeezed dry
One 12-ounce jar roasted red peppers, drained, patted dry and chopped
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 small chicken breasts (about 8 ounces each)
2 tablespoon olive oil
1 shallot, grated or chopped
1/4 cup dry white wine
1 cup chicken broth
1 tablespoon unsalted butter, cold
Chopped fresh parsley, for garnish

Steps:

Preheat the oven to 425 degrees F.
Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.

CHICKEN, RED PEPPER & ALMOND TRAYBAKE RECIPE | BBC GOOD F…

Chicken, red pepper & almond traybake recipe | BBC Good F… image

A tasty one-pan roast chicken supper with lemon, cumin, paprika, coriander and other North African flavours

Provided by Good Food team

Categories Dinner, Main course

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 11

Ingredients

500g boneless, skinless chicken thigh
3 medium red onions , cut into thick wedges
500g small red potato , cut into thick slices
2 red peppers , deseeded and cut into thick slices
1 garlic clove , finely chopped
1 tsp each ground cumin, smoked paprika and fennel seeds , slightly crushed
3 tbsp olive oil
zest and juice 1 lemon
50g whole blanched almond , roughly chopped
170g tub 0% Greek yogurt , to serve
small handful parsley or coriander, chopped, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Place the chicken, onions, potatoes and peppers in a large bowl and season. in another bowl, mix together the garlic, spices, oil, and lemon zest and juice. Pour this over everything and spread the mixture between 2 baking trays.
Roast for 40 mins, turning over after 20 mins, until the chicken is cooked through. Add the almonds for the final 8 mins of cooking. Serve in bowls with a big dollop of Greek yogurt and some chopped parsley or coriander.

Nutrition Facts : Calories 442 calories, FatContent 20 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 5 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.34 milligram of sodium

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