Spinach and cheese stuffed chicken with a creamy red pepper saucePosted: July 3, 2009
Chicken meals can get boring very quickly. So when I saw this recipe on Mary Ellen’s Creations, I knew this could easily fit into our chicken rotation. Not only was it delicious, but it was quick to make on a busy weeknight. I was so pleased with this recipe that we have made it several times already, but I just havent blogged about it. Definitely check out her blog for impressive meals that can easily be made on a weeknight!!
2-4 chicken breasts pounded thin
Parmesan shredded cheese
salt and pepper
Trim chicken breasts and pound thin. Sprinkle each one with a tiny bit of salt, pepper, coriander, and paprika. Then top each one with some shredded Parmesan cheese followed by a few leaves of slightly wilted spinach. Roll it up and tie with twine or toothpicks.
Bake on 400 for about 20 minutes, or until the chicken is done. Top with sauce (see below).
Red pepper sauce:
1/2 cup heavy cream
1 roasted red pepper..I used jarred
1 shallot chopped
1 clove garlic minced
Chop roasted red pepper, 1/2 of a shallot, and 1 clove of garlic.
Heat 1 tbsp oil in a pan. Add peppers, shallot, and garlic. Saute for 3-4 min. Transfer to a food processor and puree. Return to the pan and slowly add heavy or light cream while stirring. Add just a touch of Parmesan if you choose. Cook on low/medium until sauce slightly thickens. Adjust any seasonings needed. Top chicken.