Chicken With Roasted Red Capsicum and Salsa

1. 1

   Cut a deep pocket into each chicken fillet.

2. 2

   Spread Philly* evenly into each pocket then fill with spinach and half the roasted pepper.

3. 3

   Secure the fillets with a toothpick, and sprinkle liberally with garlic powder.

4. 4

   Spray a fry pan with canola, and pan fry the chicken until cooked and golden 10-12 minutes.

5. 5

   Combine the salsa, port and remaining red pepper, simmer 5 minutes.

6. 6

   Remove the toothpicks and slice chicken onto serving plates, drizzle with the sauce and serve with freshly steamed vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.