Chicken Breasts Stuffed With Chevre & Roasted Red Pepper Recipe

Name: Chicken Breasts Stuffed With Chevre & Roasted Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large chicken breasts, skinned and deboned; 1 red pepper, roasted and chopped; 1 cup spinach, steamed and chopped; 1 cup goat cheese or 1 cup chevre cheese; 1 ½ teaspoons fresh dill, chopped; 1 teaspoon mint, chopped; 1 egg; ½ cup all-purpose flour; ½ cup breadcrumbs; ⅛ teaspoon salt; ⅛ teaspoon pepper; 1 cup heavy cream; 1 lemon; 1 orange; 2 tablespoons olive oil

Servings: persons

4 large chicken breasts, skinned and deboned
1 red pepper, roasted and chopped
1 cup spinach, steamed and chopped
1 cup goat cheese or 1 cup chevre cheese
1 ½ teaspoons fresh dill, chopped
1 teaspoon mint, chopped
1 egg
½ cup all-purpose flour
½ cup breadcrumbs
⅛ teaspoon salt
⅛ teaspoon pepper
1 cup heavy cream
1 lemon
1 orange
2 tablespoons olive oil

1
In medium mixing bowl, mix chopped red pepper, spinach, cheese, mint, egg and 1/2 tsp of the dill.
2
Blend well.
3
Make an incision about an inch or so wide in the top of each chicken breast.
4
Using knife and fingers, stretch the cavity to make a pocket for the spinach mixture.
5
Stuff each breast with spinach mixture and press the top closed with fingers.
6
In small bowl, mix flour, bread crumbs, salt, pepper and 1/2 tsp of dill.
7
Press this mixture onto all sides of each chicken breast.
8
In skillet, heat olive oil.
9
Add chicken breasts and quickly brown each side.
10
Remove from heat as soon as chicken is lightly browned.
11
Place parchment paper on a baking sheet and place chicken on the paper.
12
Bake at 350 for 30 minutes or until juice runs clear when chicken breast is pierced.
13
In small sauce pan mix cream 1/2 tsp dill and the juice of 1/2 lemon and 1/2 orange.
14
Simmer until sauce thickens slightly (5-7 minutes).
15
To serve: Place chicken on platter.
16
Arrange slices of orange and lemon with sprigs of dill around platter if desired.
17
Ladle sauce over chicken and serve.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 large chicken breasts, skinned and deboned, 1 red pepper, roasted and chopped, 1 cup spinach, steamed and chopped, 1 cup goat cheese or 1 cup chevre cheese, and more.

Yes, Chicken Breasts Stuffed With Chevre & Roasted Red Pepper falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts Stuffed With Chevre & Roasted Red Pepper

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