Creamy Spinach & Red Pepper Chicken

A creamy, rich  sauce with spinach, red pepper, and tomato stuffed in chicken breast topped with more sauce, tomatoes, and basil.

I love roasted red pepper recipes and jump at saving all the ones I find. This one is from Ree Drummond which means I knew I would enjoy it and the family would too. It reminds me a lot of Tuscan Garlic Chicken because of the sauce and spinach and bell pepper. I love the touch of tomatoes and basil too. A great recipe that really doesn't take too long to make. I think it's actually quicker and less hassle than Tuscan Garlic Chicken. I served mine up with loads of veggies and it was a good ole time.

What you need:

• 4 Tbsp. unsalted butter, divided
  
• 4 Tbsp. olive oil, divided
  
• 4 cloves minced garlic
• 1 medium yellow onion, diced
• 10 oz. baby spinach
• 1 cup roasted red peppers, sliced into strips
• 4 whole roma tomatoes, diced (3 for sauce, 1 for serving)
  
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 1/4 cups heavy cream
• 3/4 cup shredded Parmesan cheese
• 4 oz. cream cheese, at room temperature
• 4 boneless, skinless chicken breasts
• 8 leaves basil, chiffonade
• Shaved Parmesan cheese for serving

Directions:

1. In a large cast iron skillet, melt 2 Tbsp. butter and 2 Tbsp. oil, then add garlic, onion, and roasted peppers. Cook for about 2 to 3 minutes stirring often. 
2. Add spinach and 3 diced tomatoes and season with salt and pepper. Cook until spinach wilts a little bit.
3. Stir in cream and allow to thicken slightly for about 3 minutes.
4. Reduce heat to medium and add shredded Parmesan and cream cheese. Stir until combined then remove from heat and set aside.
5. With a slotted spoon, remove 1 cup sauce into a bowl and let cool slightly.
6. Take chicken breast and make a pocket in each. Season inside and out with salt and pepper.
7. Divided cooled sauce between the four chicken breasts and stuff each pocket. Seal with toothpicks.
8. In an additional cast iron skillet, heat remaining 2 Tbsp. butter and 2 Tbsp. oil over medium-high heat. Place chicken top side down and cook for 4 minutes. Flip.
9. Bake in a preheated 400 degree oven for 8 to 10 minutes or until chicken has cooked through.
10. Reheat leftover sauce and spoon onto plates. Remove toothpicks and top the sauce on the plates with a chicken breast. Spoon any pan sauces from the chicken over the top. Then serve with diced tomato, basil, and Parmesan shavings.
    

Recipe from The Pioneer Woman

Another great stuffed chicken recipe is this Jalapeno Popper Stuffed Chicken that is done hasselback style and baked in the oven. Healthy Fitness Meals shared this Easy Asparagus Stuffed Chicken that is stuffed with asparagus, sundried tomatoes, and mozzarella and looks like what dreams are made of.

Creamy Spinach & Red Pepper Chicken

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Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 4 Tbsp. unsalted butter, divided
• 4 Tbsp. olive oil, divided
• 4 cloves minced garlic
• 1 medium yellow onion, diced
• 10 oz. baby spinach
• 1 cup roasted red peppers, sliced into strips
• 4 whole roma tomatoes, diced (3 for sauce, 1 for serving)
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 1/4 cups heavy cream
• 3/4 cup shredded Parmesan cheese
• 4 oz. cream cheese, at room temperature
• 4 boneless, skinless chicken breasts
• 8 leaves basil, chiffonade
• Shaved Parmesan cheese for serving

Instructions

1. In a large cast iron skillet, melt 2 Tbsp. butter and 2 Tbsp. oil, then add garlic, onion, and roasted peppers. Cook for about 2 to 3 minutes stirring often.
2. Add spinach and 3 diced tomatoes and season with salt and pepper. Cook until spinach wilts a little bit.
3. Stir in cream and allow to thicken slightly for about 3 minutes.
4. Reduce heat to medium and add shredded Parmesan and cream cheese. Stir until combined then remove from heat and set aside.
5. With a slotted spoon, remove 1 cup sauce into a bowl and let cool slightly.
6. Take chicken breast and make a pocket in each. Season inside and out with salt and pepper.
7. Divided cooled sauce between the four chicken breasts and stuff each pocket. Seal with toothpicks.
8. In an additional cast iron skillet, heat remaining 2 Tbsp. butter and 2 Tbsp. oil over medium-high heat. Place chicken top side down and cook for 4 minutes. Flip.
9. Bake in a preheated 400 degree oven for 8 to 10 minutes or until chicken has cooked through.
10. Reheat leftover sauce and spoon onto plates. Remove toothpicks and top the sauce on the plates with a chicken breast. Spoon any pan sauces from the chicken over the top. Then serve with diced tomato, basil, and Parmesan shavings.

Notes:

Recipe from The Pioneer Woman

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