Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast requires around 40 minutes from start to finish. For 87 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This side dish has 166 calories, 15g of protein, and 8g of fat per serving. This recipe serves 4. If you have baby spinach leaves, roasted red bell pepper, skinless boneless chicken breasts, and a few other ingredients on hand, you can make it. 188 people have made this recipe and would make it again. It is brought to you by For the Love of Cooking. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is pretty good. If you like this recipe, you might also like recipes such as Roasted Vegetable Quiche with Spinach and Sharp Cheddar, Sharp Cheddar VELVEETA®, Spinach & Bacon Rotini, and Roasted Tomatoes In A Sharp Cheddar Crust.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 450 degrees. Coat a baking dish with cooking spray. (Side Note: I used the convection bake setting on my oven but regular will work but you may need to broil the chicken for a few seconds at the end of baking to get a golden color on your breading).Slice each chicken breast in half lengthwise. Place all four pieces of chicken on a cutting board then cover with wax paper. Pound the chicken with a meat mallet until 1/4 inch thick. Season the pieces of chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Place some shredded cheese down the center followed by roasted bell pepper, and two spinach leaves on each piece. Carefully roll each piece of chicken as tightly as possible and place seam side down on a plate.Place the breadcrumbs on a plate. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste; mix until well combined. Place the breadcrumbs on a plate. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste in a small bowl; mix until well combined. Dip the chicken in the lemon oil mixture followed by the breadcrumbs to coat evenly then place in the baking dish seam side down. Coat each chicken roll with cooking spray.Place into the oven and bake 25-30 minutes. Let the meat rest for a couple of minutes before slicing and serving. Enjoy.

 

Step by step:

1. Preheat the oven to 450 degrees. Coat a baking dish with cooking spray. (Side Note: I used the convection bake setting on my oven but regular will work but you may need to broil the chicken for a few seconds at the end of baking to get a golden color on your breading).Slice each chicken breast in half lengthwise.

2. Place all four pieces of chicken on a cutting board then cover with wax paper. Pound the chicken with a meat mallet until 1/4 inch thick. Season the pieces of chicken with sea salt, freshly cracked pepper, and garlic powder, to taste.

3. Place some shredded cheese down the center followed by roasted bell pepper, and two spinach leaves on each piece. Carefully roll each piece of chicken as tightly as possible and place seam side down on a plate.

4. Place the breadcrumbs on a plate.

5. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste; mix until well combined.

6. Place the breadcrumbs on a plate.

7. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste in a small bowl; mix until well combined. Dip the chicken in the lemon oil mixture followed by the breadcrumbs to coat evenly then place in the baking dish seam side down. Coat each chicken roll with cooking spray.

8. Place into the oven and bake 25-30 minutes.

9. Let the meat rest for a couple of minutes before slicing and serving. Enjoy.

Nutrition Information:

covered percent of daily need