-
1
If desired, quickly tenderize chicken, making sure to not pound it too thin.
-
2
Using a sharp knife, make a deep cut in the center of one side of each chicken breast, being very careful not to cut through to the top or the bottom.
-
3
This will cause the cheese to go everywhere, and if it happens, you may want to consider not stuffing it with cheese (you can always add some on top).
-
4
Season the chicken on both sides with the salt and pepper.
-
5
Heat a large skillet over medium heat and add 1/2 tablespoon olive oil.
-
6
Add spinach and garlic, cooking until spinach is wilted, about 5 minutes.
-
7
Add 1/2 ounce of parmesan and goat cheese inside each piece of chicken, pressing it as far back as it will go (you can do this while spinach is cooking).
-
8
Add 1-2 slices (or more) of roasted red pepper, then add equal amounts of spinach into each piece of chicken.
-
9
Turn the heat on the skillet to medium-high and add the remaining olive oil.
-
10
When its hot, gently place each chicken breast (top side down first is easiest) in the skillet and sear for 2-3 minutes per side.
-
11
You can skip this part and just add the chicken to the crockpot without searing, but this will make it very flavorful and tender.
-
12
Add chicken to the crockpot with the stuffed side facing up.
-
13
Add wine and chicken stock, then cook on low for 6-8 hours.
