Roasted Red Pepper And Prosciutto Stuffed Chicken Skinnytaste Recipes

GRILLED CHICKEN WITH SPINACH AND MELTED MOZZARELLA

Steps:

• Preheat oven to 400°F. Season chicken with salt and pepper. Lightly spray a grill or grill pan with oil. Cook chicken until no longer pink, about 2 to 3 minutes per side.
• Heat a skillet over medium heat. Add oil and garlic, sauté a 30 seconds, add spinach, salt and pepper. Cook until heated through, 2 to 3 minutes.
• Place chicken on a baking sheet, divide spinach evenly between the 6 pieces and place on top. Top each with 1/2 oz mozzarella, roasted peppers and bake until melted, about 3 minutes.

STUFFED CHICKEN BREAST WITH PROSCIUTTO, PEARS AND BRIE

Steps:

• Preheat the oven to 375°F degrees.
• Slice a pocket into the side of the chicken breast lengthwise to create a pocket for stuffing.
• Season the inside and outside of the chicken with salt and pepper.
• Heat a skillet of medium heat, add the oil, onions and proscuitto; saute until golden, 3 to 4 minutes. Add the sage and pear, season with a pinch of salt and cook 3 to 4 minutes or until translucent.
• Remove from heat, and add the arugula. Set aside to cool a few minutes.
• Divide the stuffing and fill each breast with the pear filling and brie. Cut cooking twine and tie the chicken breast closed with 3 pieces for each.
• Heat an oven-proof skillet over medium-high heat and lightly spray with cooking spray. Carefully sear the outside of the chicken on all sides except where the stuffing is until golden brown.
• Set the chicken cut side up and place the skillet in the oven (if you don't have an oven-proof skillet place in a baking pan). Cover the skillet tightly with foil and cook 23 to 25 minutes, or until the chicken is cooked through.
• To serve, cut each breast in half and serve.

SPINACH TOMATO FETA STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 425 degrees F.
• Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
• Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
• In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
• Mix well and set aside.
• Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
• Heat a large, oven-safe or cast iron skillet over medium heat.
• Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
• Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
• Remove from oven and tent with foil for 5 minutes before eating.
• Remove toothpicks and eat right away.

CREAMY SPINACH-STUFFED CHICKEN WITH ROASTED RED PEPPER FETTUCCINE RECIPE BY TASTY

Steps:

• In a medium bowl, mix together the spinach, mozzarella, and 1 clove minced garlic. Season with salt and pepper. Set aside.
• Place a chicken thigh between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick. Season on both sides with salt and pepper and repeat with remaining thighs.
• On a clean sheet of plastic wrap, lay 2 slices of prosciutto vertically, overlapping slightly. Lay a chicken thigh on top. Spread a quarter of the spinach filling evenly over the chicken. Starting from the bottom, tightly roll up. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients. Chill in the refrigerator for 30-60 minutes, until firm.
• Meanwhile, turn the broiler to high.
• Cut the bell pepper in half and remove the seeds and membranes. Place cut-side down on a prepared baking sheet.
• Broil until the pepper starts to char and turn black, 2-3 minutes. Transfer to a bowl, cover with plastic wrap, and let sit for 5 minutes to soften. Use a paper towel to gently rub off the charred bits and skin, then roughly chop. Set aside.
• Turn the oven temperature to 400°F (200°C).
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken rolls and cook for 2-3 minutes per side, until the prosciutto is evenly browned, securing with toothpicks if needed. Transfer the chicken rolls to a baking sheet.
• Bake the chicken rolls for 15-20 minutes, until the internal temperature reaches 165°F (75°C). Remove from the oven and let rest for 5 minutes.
• Bring a large pot of salted water to a boil. Add the fettucine and cook according to the package directions until al dente. Reserve 1 cup (240 ml) of pasta water, then drain and set aside until ready to serve.
• Heat the skillet used to cook the chicken over medium-low heat. Add the roasted red pepper and remaining 2 cloves minced garlic and cook until fragrant, 1-2 minutes.
• Add the lemon juice and stir to scrape up any browned bits from the bottom of the pan. Add the chicken stock and bring to boil.
• Transfer the red pepper mixture to a high-speed blender and blend until smooth.
• Pour the sauce back into the pan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until reduced by about half, about 5 minutes.
• Whisk in the cold butter, 1 tablespoon at a time, until the sauce is emulsified. Season with salt and pepper to taste.
• Add the cooked fettuccine to the sauce and toss to coat, adding some of the reserved pasta water as needed to loosen the sauce.
• Thinly slice the chicken rolls.
• Divide the fettuccine between serving plates, top with the chicken, and garnish with parsley and pepper.
• Enjoy!

CHICKEN WITH ROASTED RED PEPPER SAUCE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor., Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside., Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm., In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese.