Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

I craving chicken for dinner and was inspired by a recipe I found on Skinnytaste.com that looked great. I adapted the recipe to use what I had on hand. I found some roasted red bell pepper, fresh baby spinach, and sharp cheddar in the fridge. I grabbed some Italian panko from the refrigerator along with some olive oil and a lemon. The chicken was easy to make, smelled great while it baked, and was a big hit with all my husband and I and our kids thought it was tasty except for the roasted bell pepper.

Preheat the oven to 450 degrees. Coat a baking dish with cooking spray. (Side Note:  I used the convection bake setting on my oven but regular will work however you may need to broil the chicken for a few seconds at the end of baking to get a golden color on your breading – watch carefully).

Slice each chicken breast in half lengthwise. Place all four pieces of chicken on a cutting board then cover with wax paper. Pound the chicken with a meat mallet until 1/4 inch thick. Season the pieces of chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Place some shredded cheese down the center followed by roasted bell pepper, and two spinach leaves on each piece. Carefully roll each piece of chicken as tightly as possible and place seam side down.

Place the breadcrumbs on a plate. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste in a small bowl; mix until well combined.

Dip the chicken in the lemon oil mixture followed by the breadcrumbs to coat evenly then place in the baking dish seam side down. Coat each chicken roll with cooking spray.

Place into the oven and bake 25-30 minutes. Let the meat rest for a couple of minutes before slicing and serving. Enjoy.

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Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

Yield: 4

Prep Time: 10 min.

Cook Time: 25-30 min.

Total Time: 35-40 min.

Ingredients:

2 boneless skinless chicken breasts, cut in half lengthwise
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1/4 cup sharp white cheddar cheese, finely shredded
4 slices of roasted bell pepper
8 fresh baby spinach leaves
1/2 cup Italian seasoned panko
Juice of 1 lemon
1 tbsp olive oil

Directions:

Preheat the oven to 450 degrees. Coat a baking dish with cooking spray. (Side Note: I used the convection bake setting on my oven but regular will work but you may need to broil the chicken for a few seconds at the end of baking to get a golden color on your breading).

Slice each chicken breast in half lengthwise. Place all four pieces of chicken on a cutting board then cover with wax paper. Pound the chicken with a meat mallet until 1/4 inch thick. Season the pieces of chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Place some shredded cheese down the center followed by roasted bell pepper, and two spinach leaves on each piece. Carefully roll each piece of chicken as tightly as possible and place seam side down on a plate.

Place the breadcrumbs on a plate. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste; mix until well combined.

Place the breadcrumbs on a plate. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste in a small bowl; mix until well combined.

Dip the chicken in the lemon oil mixture followed by the breadcrumbs to coat evenly then place in the baking dish seam side down. Coat each chicken roll with cooking spray.Place into the oven and bake 25-30 minutes. Let the meat rest for a couple of minutes before slicing and serving. Enjoy.

 

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19 Responses to “Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast”

  1. 1

    Kris — June 17, 2013 @ 10:02 pm

    Wowie…not only does that look delicious….it is so pretty too! I am so making this!!!
    Hugs,
    Kris

    [Reply]

  2. 2

    Pamela @ Brooklyn Farm Girl — June 17, 2013 @ 10:03 pm

    I love roasted peppers and the chicken in this recipe looks beautiful!

    [Reply]

  3. 3

    Andrea@WellnessNotes — June 18, 2013 @ 4:26 am

    Sounds delicious & looks so pretty!

    [Reply]

  4. 4

    Peggy Recker — June 18, 2013 @ 9:35 am

    These look very tasty.

    [Reply]

  5. 5

    Chris@TheCafeSucreFarine — June 18, 2013 @ 12:57 pm

    This look amazing! What a pleasure to serve something so gorgeous!

    [Reply]

  6. 6

    Marjie — June 18, 2013 @ 1:54 pm

    I do love the finish on the meat which is created by the convection setting. I’m not sure exactly what it is, but my guys noticed it immediately when I got my new convection ovens. Your chicken looks good. I had plans to do something similar tonight, but without peppers (to which I am allergic).

    [Reply]

  7. 7

    Chung-Ah | Damn Delicious — June 18, 2013 @ 2:35 pm

    I think I just found tonight’s dinner!

    [Reply]

  8. 8

    vanillasugarblog — June 18, 2013 @ 4:39 pm

    well your rolling job is far better than mine.
    I have to use toothpicks (when we have company over, if it’s just for us then who cares lol)
    so you did a good job on these–the end result is nice and clean!

    [Reply]

  9. 9

    Wizzy — June 18, 2013 @ 6:13 pm

    These look like something out of a fancy restaurant. Yum.

    [Reply]

  10. 10

    Jovina Coughlin — June 18, 2013 @ 7:05 pm

    One of my favorite meals – stuffed chicken breasts.

    [Reply]

  11. 11

    Words Of Deliciousness — June 18, 2013 @ 7:29 pm

    The roasted pepper along with the chicken breast sounds delicious.

    [Reply]

  12. 12

    Blond Duck — June 18, 2013 @ 7:55 pm

    It’s so pretty!

    [Reply]

  13. 13

    Angie@Angie's Recipes — June 18, 2013 @ 8:37 pm

    This is so beautiful, Pam. A very healthy and delicious dinner.

    [Reply]

  14. 14

    Anne ~ Uni Homemaker — June 18, 2013 @ 10:23 pm

    I love stuffed chicken and this sounds amazing!

    [Reply]

  15. 15

    Joanne — June 19, 2013 @ 11:43 am

    YOu always make stuffed chicken so exciting! I know my family would love these!

    [Reply]

  16. 16

    Rhonda — June 19, 2013 @ 12:49 pm

    I thought it was sushi at first! It looks so pretty and tasty.

    [Reply]

  17. 17

    grace — June 20, 2013 @ 1:31 am

    having a good technique for chicken-stuffing clears a path to a lot of tasty meals! i like the panko breading too. :)

    [Reply]

  18. 18

    Chris — June 22, 2013 @ 5:34 pm

    Sweet! I love using chicken cutlets like this, I can’t wait to try this, Pam.

    [Reply]

  19. 19

    Courtney — February 17, 2014 @ 9:47 am

    I made this last night and it was delicious. I did alter it a bit, instead if cheddar I used feta and I opted out of the bread crumbs. My friend raved about how good it was that she is going to make it for a date next week!

    [Reply]

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