Spinach-Stuffed Chicken Breasts Recipe

Name: Spinach-Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup thinly sliced leek (about 1 large); 2 garlic cloves, minced (about 1 teaspoon); 1/2 teaspoon dried oregano; 3/4 teaspoon kosher salt; 1/4 teaspoon crushed red pepper flakes; 1/8 teaspoon ground black pepper; 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 4 medium (about 5 ounces each) skinless, boneless chicken breasts, trimmed of excess fat; 3 ounces bottled roasted red bell peppers (about 1 1/4 peppers), divided; 1 tablespoon butter, melted; 1/4 cup Italian-seasoned breadcrumbs; Cooking spray; 1/4 cup dry white wine

Servings: persons

1 tablespoon olive oil
1 cup thinly sliced leek (about 1 large)
2 garlic cloves, minced (about 1 teaspoon)
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
4 medium (about 5 ounces each) skinless, boneless chicken breasts, trimmed of excess fat
3 ounces bottled roasted red bell peppers (about 1 1/4 peppers), divided
1 tablespoon butter, melted
1/4 cup Italian-seasoned breadcrumbs
Cooking spray
1/4 cup dry white wine

1
Preheat oven to 350u00b0.
2
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 the spinach, stirring to combine; set spinach mixture aside.
3
Cut the chicken breasts in half horizontally using a sharp knife. Place bottom halves of breasts in a 9- x 9-inch baking dish, setting top halves aside. Divide spinach filling evenly among breasts; top each portion with one-fourth of roasted red peppers, and replace the top halves of breasts.
4
Brush the top half of each chicken breast with melted butter; sprinkle with breadcrumbs, and spray lightly with cooking spray. Add wine to baking dish (avoiding the breadcrumbs), and bake for 40 minutes or until the chicken is completely cooked.
5
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.
6
Slicing the chicken breast horizontally holds the filling well, and does away with the need to pin it together with toothpicks.

301

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 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup thinly sliced leek (about 1 large), 2 garlic cloves, minced (about 1 teaspoon), 1/2 teaspoon dried oregano, and more.

Yes, Spinach-Stuffed Chicken Breasts 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.

Spinach-Stuffed Chicken Breasts

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