Tuesday, March 22, 2011

Spinach stuffed chicken on roasted red pepper sauce!

Butterfly your chicken breast. Lay your hand on top of your chicken breast. Using a sharp knife cut into the chicken. Like you are making it open like a book. Be careful. Do NOT cut the chicken into two pieces.  Salt and pepper both sides.
Mix your thawed and drained spinach with your egg, minced garlic, shallot, and cheeses. Place this mixture into the center of your chicken breast.

Roll the chicken into a log. Place on a pan that has some olive oil rubbed around on it! 
Take one and one half pieces of bacon and cross the chicken breast. Bake on 375 degrees until fully cooked! This usually takes around 45 minutes. I have a gas stove. Temps do vary!

2 boneless skinless chicken breasts- butterfly and salt and pepper.
3 pieces of bacon (used to place on top of the chicken while roasting)
1/2 cup of thawed and drained frozen spinach
1 egg- beaten
1/4 cup of ricotta cheese
1/4 cup of mozzarella cheese
1 small shallot minced

Mix together and stuff the chicken. Roll into a log shape. With seam side down. Wrap each chicken breast with 1 and 1/2 pieces of bacon. Forming an "x"  shape on top. Roast in an oiled pan on 375 degrees until completely cooked. Times will vary. I suggest 45 minutes.

Red Pepper sauce:
1/2 shallot minced
1 clove of garlic minced
1/2 cup of peeled and cubed eggplant
2 tablespoons of olive oil.
3 large pieces of roasted red pepper
hot water- about 1/2 cup**Thin sauce to your desire**
salt and pepper

Sauté this until completely tender. Make your own or buy in a jar.  Puree this mixture with a stick blender or traditional blender. Taste it to see if you need salt and pepper.

This sounds involved but is not. Spend a little time. I served this with brown rice and veggie pilaf! This looks super fancy. Cut your chicken into rounds. Sauce your plate and fan the chicken out on top. It looks quite sheik. Remember, you can ROCK THAT PLATE!

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