Chicken Breasts Stuffed With Chevre & Roasted Red Pepper
- Reviews 3
Ready In: 50 mins
Serves: 4
Ingredients
- 4 large chicken breasts, skinned and deboned
- 1 red pepper, roasted and chopped
- 1 cup spinach, steamed and chopped
- 1 cup goat cheese or 1 cup chevre cheese
- 1 1⁄2 teaspoons fresh dill, chopped
- 1 teaspoon mint, chopped
- 1 egg
- 1⁄2 cup all-purpose flour
- 1⁄2 cup breadcrumbs
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup heavy cream
- 1 lemon
- 1 orange
- 2 tablespoons olive oil
Directions
- In medium mixing bowl, mix chopped red pepper, spinach, cheese, mint, egg and 1/2 tsp of the dill.
- Blend well.
- Make an incision about an inch or so wide in the top of each chicken breast.
- Using knife and fingers, stretch the cavity to make a pocket for the spinach mixture.
- Stuff each breast with spinach mixture and press the top closed with fingers.
- In small bowl, mix flour, bread crumbs, salt, pepper and 1/2 tsp of dill.
- Press this mixture onto all sides of each chicken breast.
- In skillet, heat olive oil.
- Add chicken breasts and quickly brown each side.
- Remove from heat as soon as chicken is lightly browned.
- Place parchment paper on a baking sheet and place chicken on the paper.
- Bake at 350 for 30 minutes or until juice runs clear when chicken breast is pierced.
- In small sauce pan mix cream 1/2 tsp dill and the juice of 1/2 lemon and 1/2 orange.
- Simmer until sauce thickens slightly (5-7 minutes).
- To serve: Place chicken on platter.
- Arrange slices of orange and lemon with sprigs of dill around platter if desired.
- Ladle sauce over chicken and serve.
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