Okay so I’m not going to lie.. this dish tonight turned out UGLY. I debated for about 30 minutes as to whether or not to post a pic of it. Mr. Fantabulous said I shouldn’t but after thinking long and hard, I’m sharing it with you only because even I don’t have plates turn out quite like I pictured in my head (visually speaking). This was a last minute throw together which he actually really liked. I really liked the red pepper cream sauce. For me that made the dish.
So what would I do next time to make it more ‘pretty’?
- I overstuffed the chicken so they ‘exploded’ with the cheese mixture. So definitely put less filling in each cutlet.
- Serve with a green veggie, perhaps asparagus or broccoli.
- Nix the pasta with it. The sauce it good with it but the pasta with the chicken didn’t “go” for me. He, again, liked it.
|Spinach Stuffed Chicken with Red Pepper Cream Sauce|
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- 8 chicken cutlets
- 2 tsp salt
- 2 tsp white pepper
- 3 cups fresh spinach
- 1 cup ounces ricotta cheese
- 1 cup mozzarella cheese
- 1 egg
- 2 tsp oregano
- 2-3 Tbl olive oil
- 1 jar, drained, roasted red peppers
- 3 clove garlic
- 1 cup heavy cream
- 3/4 cup parmesan cheese, divided
- 1/2 tsp cayenne
- 2 Tbl unsalted butter
- 8 wooden skewers or long tooth picks
- Preheat oven to 375 degrees.
- Spray a baking sheet with cooking spray.
- Pound each piece of chicken with a meat mallet to 1/4 inch thin.
- Season both sides with 1 tsp each salt and pepper.
- Wash the spinach.
- With the leaves still wet, put the spinach in a large skillet.
- Cover and cook over medium heat until the spinach is wilted, about 3 minutes.
- Let cool and then squeeze out any excess water from the spinach and roughly chop.
- In a bowl, stir the spinach, ricotta cheese, egg, ¼ cup parmesan, 1 tsp oregano and mozzarella cheese until thoroughly combined.
- Spread a layer of the cheese and spinach mixture over each piece of chicken. Leave about 1/4 to 1/2 inch around the edges of the chicken.
- Starting at one end, roll up each chicken breast and place seam side down on the baking sheet.
- Secure with a toothpick or skewer.
- Drizzle each stuffed chicken cutlet with olive oil (about 1-2 Tbl) to make the chicken brown nicely and to keep moist.
- Bake for 30-35 minutes or until juices run clear. Cook time will depend on how thick you made the chicken.
- Meanwhile, in a food processor combine the roasted red pepper, garlic, and 1 tablespoon olive oil.
- Blend until pureed.
- Put the red pepper puree in a pot and bring to a boil.
- Reduce the heat to a simmer and add the cream, ½ cup parmesan cheese, 1 tsp salt & pepper, 1 tsp oregano and cayenne.
- Stir until incorporated and the cheese has melted.
- Add the butter and allow to simmer for 5 minutes.
- Once the chicken is done, top with the roasted red pepper sauce.