Stuffed Chicken / Spicy Roasted Red Pepper Sauce

By surethingjoemayo

Calories: 323
Total Fat: 13g
Sat: 4g
Carbs: 16g
Fiber: 5g
Sugars: 10g
Protein: 34g
Sodium: 512g
Cholesterol: 77mg

Ingredients

• 3 red bell peppers
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 cup low-sodium chicken broth
• 3 cloves garlic, chopped
• 1/4 jalapeno pepper, seeded and minced
• 1/2 tsp dried italian seasoning
• sea salt & pepper to taste
• 2 chicken breast
• 2 tbsp goat cheese

Details

Servings 2
Preparation time 30mins
Cooking time 31mins

Preparation

Step 1

1. Preheat oven to 400. Roast bell peppers on baking sheet for 20 minutes. Then turn and roast for another 30 minutes. Remove peppers and place under an inverted glass bowl to steam for about 10 minutes. With a paring knife, scrape off browned skin, then halve remove stems and seed. Slice 1 pepper into strips, reserve strips and set aside.

2. Place remaining roasted peppers, minus any juices, into a blender with oil, vinegar, broth, garlic and jalapeno. Blend until smooth. Pour roasted pepper sauce into saucepan over medium-low heat. Add italian seasoning, salt and pepper and cook for 10 minutes.

3. Meanwhile, lay chicken on a cutting board. Using a chef's knife and with the palm of 1 hand holding the chicken, cut each breast almost in half horizontally so it opens like a book. Lay chicken breasts open and spread 1 tbsp goat cheese onto half of each breast. Add broccoli or asparagus and half of reserved pepper strips. Close chicken by folding top half back over, sandwhiching filling.

4. Carefully transfer stuffed chicken breasts to casserole dish. Pour about 1/2 cup roasted red pepper sauce over chicken breast and back for 35-40 minute, until chicken is cooked through but cheese is still soft and sauce is still moist. Pour additional warmed pepper sauce over stuffed chicken breasts before serving.