Ingredients: |
Ingredients: 1 T. olive oil
¼ c. dried Shallots
dash of garlic powder
½ tsp. dried oregano
¾ tsp. kosher or sea salt
¼ tsp. crushed red pepper flakes
½ tsp. ground black pepper
1 (10 oz.) pkg. of frozen chopped spinach, thawed, drained, and squeezed dry
4 medium (about 5 oz. each) skinless, boneless chicken breasts, trimmed of excess fat
3 oz. of bottled red bell peppers (about 1 ¼ peppers) divided.
1 T. butter, melted
¼ c. Italian-seasoned bread crumbs
3 tsp. of Tone’s Asian Grill and Stir Fry seasoning
Cooking spray
¼ c. dry white wine
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Directions: |
Directions:Pre-heat oven to 350ºF. Heat olive oil in a medium skillet over medium heat. Add leek, garlic, oregano, salt, crushed red pepper, and black pepper; cook and stir until leek is soft (about 5 minutes). Remove from heat and add spinach, stirring to combine; set spinach mixture aside. Cut chicken breasts in half using a sharp knife. Place bottom half of breasts in a 9 x 9 inch baking dish, setting top halves aside. Divide spinach filling evenly among breasts and replace top halves of breasts. (Note: Slicing the chicken breast horizontally holds the filling well, and does away with the need to pin it together with toothpicks.)
Brush the top of each chicken breast with melted butter; sprinkle with bread crumbs, stir fry seasoning, and lightly spray with cooking spray. Add wine to baking dish (avoiding the bread crumbs), and bake for 40 minutes or until chicken is completely cooked. Remove chicken from oven; let rest for 5 minutes before serving. To serve, cut each breast into 3 or 4 slices on the diagonal to expose the stuffing, or simply leave each portion whole. |
This recipe for Spinach-Stuffed Chicken Breasts is from