Spinach Stuffed Chicken with Red Pepper Cream Sauce

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’?

1. I overstuffed the chicken so they ‘exploded’ with the cheese mixture. So definitely put less filling in each cutlet.
2. Serve with a green veggie, perhaps asparagus or broccoli.
3. 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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• Author: The Kitchen Whisperer

Ingredients

• 8 chicken cutlets
• 2 teaspoon salt
• 2 teaspoon white pepper
• 3 cups fresh spinach
• 1 cup ounces ricotta cheese
• 1 cup mozzarella cheese
• 1 egg
• 2 teaspoon oregano
• 2–3 tablespoon olive oil
• 1 jar, drained, roasted red peppers
• 3 clove garlic
• 1 cup heavy cream
• 3/4 cup parmesan cheese, divided
• 1/2 teaspoon cayenne
• 2 tablespoon unsalted butter
• 8 wooden skewers or long tooth picks

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Instructions

1. Preheat oven to 375 degrees.
2. Spray a baking sheet with cooking spray.
3. Pound each piece of chicken with a meat mallet to 1/4 inch thin.
4. Season both sides with 1 teaspoon each salt and pepper.
5. Wash the spinach.
6. With the leaves still wet, put the spinach in a large skillet.
7. Cover and cook over medium heat until the spinach is wilted, about 3 minutes.
8. Let cool and then squeeze out any excess water from the spinach and roughly chop.
9. In a bowl, stir the spinach, ricotta cheese, egg, ¼ cup parmesan, 1 teaspoon oregano and mozzarella cheese until thoroughly combined.
10. 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.
11. Starting at one end, roll up each chicken breast and place seam side down on the baking sheet.
12. Secure with a toothpick or skewer.
13. Drizzle each stuffed chicken cutlet with olive oil (about 1-2 tablespoon) to make the chicken brown nicely and to keep moist.
14. Bake for 30-35 minutes or until juices run clear. Cook time will depend on how thick you made the chicken.
15. Meanwhile, in a food processor combine the roasted red pepper, garlic, and 1 tablespoon olive oil.
16. Blend until pureed.
17. Put the red pepper puree in a pot and bring to a boil.
18. Reduce the heat to a simmer and add the cream, ½ cup parmesan cheese, 1 teaspoon salt & pepper, 1 teaspoon oregano and cayenne.
19. Stir until incorporated and the cheese has melted.
20. Add the butter and allow to simmer for 5 minutes.
21. Once the chicken is done, top with the roasted red pepper sauce.

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