CHICKEN STUFFED 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.

STUFFED CHICKEN ROLLS RECIPE: HOW TO MAKE IT

Stuffed Chicken Rolls Recipe: How to Make It image

Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. —Jean Sherwood, Kenneth City, Florida

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 25 minutes

Prep Time 25 minutes

Cook Time 04 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 boneless skinless chicken breast halves (8 ounces each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley, optional

Steps:

Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.

Nutrition Facts : Calories 525 calories, FatContent 26g fat (10g saturated fat), CholesterolContent 167mg cholesterol, SodiumContent 914mg sodium, CarbohydrateContent 9g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 60g protein.

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