Friday, December 10, 2010

Red Pepper and Spinach Stuffed Chicken Breast

We made this meal the other night because we wanted something new to do with a chicken breast. Roasted red peppers and spinach seemed like a good place to start.

Red Pepper Stuffed Chicken Breast Recipe
Time: 40 minutes
Servings: 4

4 boneless chicken breasts pounded
2 oz cottage cheese
2 tsp minced fresh garlic
2 red bell peppers
1 cup baby spinach
1/2 cup milk
½ cup water
Salt and pepper
1 tbls starch mixed with 1 tbls of water

Cut bell peppers in half, remove seeds and stem. Place on cookie sheet cut side down and in oven on broil. Broil for 10 minutes or until skin starts to blacken and bubble. Plunge peppers into ice water for 10 seconds. Peel and discard skin of peppers. Turn oven down to 400 degrees. Lay out pounded chicken flat on a flat surface. Sprinkle salt and ground black pepper on chicken. Lay out 1/4th spinach on each chicken breast. Add cottage cheese and garlic on top of spinach. Top with roasted red peppers. Roll each chicken breast, wrap with cotton string to secure and sprinkle with salt and pepper. Place in baking dish with water and cover dish lightly with foil. Bake in oven for about 20 minutes or when internal chicken is 155 degrees. Pour drippings into a saucepan and mix with milk. Heat over medium heat, salt and pepper to taste, and mix in starch mixture to thicken. To serve remove string from chicken, slice into half inch rolls and top with sauce.

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