Stuffed Chicken with Spicy Roasted Red Pepper Sauce

By KrisR

Chicken breast stuffed with goat cheese and asparagus topped with a spicy roasted red pepper sauce

Ingredients

• 3 small red bell peppers or 2 large
• 1 Tbs olive oil
• 1 Tbs balsamic vinegar
• 1 cup low-sodium chicken broth
• 2-3 garlic cloves, minced
• 1/2-1 jalepeno pepper, seeded and minced
• 1/2 tsp dried Italian seasoning
• S&P TT
• 2 boneless, skinless chicken breasts 4-6 oz each
• 2 Tbs goat cheese
• 6-8 asparagus spears, trimmed (if large, halved lengthwise)

Preparation

Step 1

1. Preheat oven to 400. Roast bell peppers on baking sheet 20 minutes. Then turn and roast another 30. Remove bell 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 seeds. Slice 1 bell pepper into strips, reserve strips and set aside.
2. Place remaining roasted peppers into a blender with oil, vinegar, broth, garlic and jalepeno. Blend until smooth. Pour roasted pepper sauce into saucepan over medium-low heat. Add Italian seasoning, s&p and cook 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 Tbs goat cheese onto half of each breast. Add 3-4 asparagus spears to each, then half of reserved bell pepper strips. Close chicken by folding top half back over, sandwiching filling.
4. Carefully transfer stuffed checken to casserole dish. Pour about 1/2 cup sauce over chicken and bake 35-40 minutes, until chicken is cooked through. Pour additional warmed sauce over stuffed chicken breasts before serving.