Roasted Red Pepper And Prosciutto Stuffed Chicken Food

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.

ROASTED RED PEPPER AND PROSCIUTTO STUFFED CHICKEN

Steps:

• Wash and dry the chicken cutlets well with paper towels.
• Combine breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and pepper.
• Preheat the oven to 450°F.
• Lightly spray a baking dish with non-stick spray.
• Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese, 1 slice of roasted pepper and 3 spinach leaves on one side of the chicken cutlet.
• Roll and place seam side down on a dish (no toothpicks needed). Dip the chicken in the olive oil and lemon juice, then into the breadcrumbs.
• Repeat with the remaining chicken. Bake 25 to 30 minutes.

PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
• Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
• Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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 WITH ROASTED RED PEPPERS

Steps:

• Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat with flour, shaking off excess.
• Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a platter and cover loosely.
• Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
• Add broth, vinegar and sugar; bring to a boil, scaping up browned bits from the bottom of the skillet. Reduce heat and simmer until slightly thickened, about 4 minutes.
• Remove from heat; stir in butter and parsley until butter melts.
• Pour sauce over chicken and serve immediately.