Saturday, September 29, 2007

Spinach and Cheese Stuffed Chicken with a Roasted Red Pepper Sauce

This is last Sunday's dinner - I'm a bit behind on updating this blog! The weekdays are just too crazy with work anymore, so I need to be sure to do my updates on the weekends.

We both enjoy stuffed chicken, but last week I wanted some sort of sauce to go on top of it and on the plate. Roasted red peppers came to mind. Here is what I did -


  • Trim chicken breasts and pound thin. I use the thinly sliced chicken breasts and pound them out even more

  • I sprinkled each one with a tiny bit of salt, pepper, coriander, and paprika

  • Then I topped each one with some shredded parmesan and asiago cheeses followed by a few leaves of slightly wilted spinach.

  • Roll it up and tie with twine. You can also use toothpicks but I find the twine works better and is easier to take off after they are cooked.

  • Bake on 400 for about 20 minutes, or until the chicken is done.


I used store bought roasted red peppers - the ones at the deli, not jarred. I'd like to try this with Jon's homemade roasted red peppers.

  • Chop 2 roasted red peppers, 1/2 of a shallot, and 1 clove of garlic.

  • Heat 1 tbsp oil in a pan. Add peppers, shallot, and garlic. Saute for 3-4 min.

  • Slowly add heavy or light cream; I used about 1/2 c.

  • Transfer to a food processor and puree.

  • Add just a touch of parmesan.

  • Cook on low/medium until sauce slightly thickens. Adjust any seasonings needed.


I poured the sauce over the chicken and it was the perfect combination of flavors. I served this with my usual parmesan garlic risotto (but used more garlic, parmesan and asiago cheeses, no black truffle oil) and some steamed green beans.

I had some leftover sauce so the next day I heated up some risotto and added the sauce. It was incredible! Now I need to try to make a creamy roasted red pepper risotto!

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