Spinach And Artichoke Stuffed Chicken Breast With Roasted Red Bell Pepper Sauce Recipes

SPINACH ARTICHOKE STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 375ºF. Line a baking sheet with parchment paper or spray with cooking spray.
• In a large nonstick skillet heat ½ tablespoon olive oil over medium heat. Add the garlic and saute for 1 minute. Add half of the spinach, salt, and pepper. Stir until the spinach is wilted. Continue to add handfuls of spinach until all spinach is wilted. TIP: Placing a lid over the skillet helps the spinach cook down faster.
• Reduce the heat to low and add the artichokes and cream cheese. Stir until cream cheese melts and mixture is smooth. Remove from the heat and stir in both mozzarella and parmesan cheese. Set aside.
• Place butterflied chicken breasts (see recipe notes) on the prepared baking sheet. On top of each chicken breast drizzle a little olive oil and sprinkle with Italian seasoning, garlic salt, and paprika. Use your hands to spread olive oil and seasonings evenly over the top of chicken breasts.
• Open the chicken and evenly divide spinach artichoke filling. Close the chicken (like a closing a book), and bake for 20-25 minutes, depending on the size of your chicken breasts. For best results, use a thermometer to make sure chicken reaches a temperature of 165ºF.
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SPINACH ARTICHOKE CHICKEN STUFFED PEPPERS

Steps:

• Adjust your oven rack to the middle position and preheat oven to 350F. While the oven is pre-heating, prepare the bell peppers by washing, drying, cutting in half, and removing stems, membrane, and seeds.
• In a medium-large saute pan add olive oil and onions, and saute on medium heat for 4-5 minutes until tender. Add garlic, cook 1 more minute.
• Add chicken broth, then turn the heat up to medium high and bring to a simmer. Stir in the cream cheese, Parmesan cheese, and 1 cup Monterey Jack, whisking until smooth.
• Stir in the salt and pepper, 3 tablespoons parsley, Italian seasoning, lemon juice and jalapenos.
• Fold in the artichokes but don't over-mix them or they will fall apart.
• Add the fresh spinach and shredded chicken and fold together until just combined.
• Spray a baking sheet with cooking spray then arrange all the peppers cut side facing up on the pan.
• Using a spoon or ice cream scoop, fill each pepper with the chicken mixture, packing in enough to keep it in the pepper (you may need to wait for the chicken to cool a bit before filling the peppers).
• Bake the peppers for 15 minutes. Then remove from the oven and sprinkle with remaining Monterey Jack cheese and pepper flakes, and cook in the oven for 2-3 minutes until the cheese is melted.
• Garnish with chopped parsley and enjoy!

SPINACH AND RED PEPPER-STUFFED CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
• Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
• Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
• Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
• Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
• Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS

Steps:

• Preheat a gas or charcoal grill to 350 degrees F.
• In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.

SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
• Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.