Roasted Pepper Stuffed Chicken Breast Food

ROASTED PEPPER STUFFED CHICKEN BREAST

Steps:

• Make the stuffing. Mix all of the stuffing ingredients in a small bowl, until well combined.
• Prep the chicken. Using a sharp knife, cut a pocket into the side of each chicken breast.
• Stuff the chicken. Divide the stuffing into four (or three) equal parts and spoon it into the chicken pockets. Using toothpicks, secure the stuffing inside.
• Season the chicken. Generously season the chicken with salt, pepper, and paprika. Brush with olive oil on both sides.
• Bake the chicken. Bake the chicken in a preheated oven at 400ºF for 25-30 minutes, depending on how large your chicken breasts are.

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.

GRILLED ASIAGO/RED PEPPER/ROASTED GARLIC STUFFED CHICKEN BREASTS

Steps:

• See photos posted to view most of the steps.
• Butterfly or cut a deep pocket into each chicken breast.
• Place 2 pieces of Asiago Cheese on each breast pocket.
• Chop roasted Red Pepper and place in small bowl.
• Add the roasted Garlic& Oregano to the peppers and mix well.
• Place this mixture on top of Asiago cheese.
• Secure with toothpicks.
• Prepare the marinade and drizzle over chicken and let sit for 30 minutes.
• Preheat BBQ grill.
• Grill breasts for approximately 10- 15 minutes or until no longer pink.

ROASTED RED PEPPER / ASPARAGUS STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F degrees.
• Rinse chicken breasts and dry with paper towel.
• Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
• One at a time place chicken breast halves between pieces of plastic wrap, inside up.
• Pound carefully with a meat mallet to about 1/4 inch thickness.
• Remove top pieces of plastic wrap.
• Sprinkle salt and pepper over chicken to taste.
• Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
• Place Swiss cheese slices over prosciutto.
• Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
• Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
• Roll as tightly as possible, use toothpicks to close if necessary.
• Repeat for all 4 breasts.
• Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
• Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
• Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
• Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
• On medium heat, simmer until reduced by half, about 10 minutes.
• Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
• Place dish with chicken on middle rack of 350°F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
• Remove roll ups to platter, let rest for 10 minutes.
• With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.)
• Arrange on platter cut side up, overlapping in 4 rows.
• Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
• Serve warm or cold.

CHICKEN BREASTS STUFFED WITH CHEVRE & ROASTED RED PEPPER

Steps:

• 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.

STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 375 degrees.
• Flatten chicken between plastic, to 1/4 inch thick.
• In large bowl, beat cream cheese with spinach, roasted red pepper, garlic, parmesan, nutmeg, salt and pepper until combined.
• Spoon equal amount of mixture across narrow end of each breast.
• Roll jelly roll style tucking in the ends.
• Dip in flour, next the beaten egg; roll in breadcrumbs.
• In baking dish arrange chicken seam side down in one layer.
• At this point refrigerate a few hours so your breading will adhere to the rolls.
• When ready to cook; remove from refrigerator.
• Drizzle with melted butter.
• Bake 45-50 minutes or until golden brown.
• *****After 30 minutes lower oven to 350*.
• I told you these were versatile.
• Go for brie cheese, chopped mushrooms, ham,.
• pine nuts, pistachios, crab meat etc.Try whatever you fancy.It will be a hit!