Spinach, Red Pepper & Cheese Stuffed Chicken

Whenever my sister and/or I go home, our parents always ask us what we’d like for a “special” meal. It’s not that I don’t cook nice meals on my own, it’s just that there’s something about cooking when I’m home (or having my parents cook for me) that makes a meal EXTRA good. Amiright?

Over Easter weekend, my sister and my parents (I sat at the kitchen table, drank wine and kept them company….) whipped up a delicious stuffed chicken meal and ever since then I’ve been thinking of different variations that I could make. I think the key to making stuffed chicken meals even more delicious is including cheese in them, right? Lately, I’ve been a big fan of using Laughing Cow Cheeses in my dishes (Roasted Brussels Sprouts, Butternut Squash and Chicken with a Laughing Cow Cheese Sauce and Creamy, Cheesy, Sauteed Veggies), so I decided to continue the streak and use them in my stuffed chicken recipe.

Spinach, Red Pepper & Cheese Stuffed Chicken

Ingredients (serves 2-3 people, depending on how big your chicken breasts are)

  • 2 Chicken Breasts
  • 2 Laughing Cow Cheese Wedges
  • 1 handful of spinach
  • thin slices of red pepper
  • 1/2 medium onion, thinly sliced
  • 1/2-3/4 cups marinara sauce

Directions

1. Pre-heat your oven to 350*. Cut up your red peppers and onion and gather your spinach.

2. Rinse the chicken and cut a big slit into each breast horizontally (just make sure not to cut them in half!) so that you can stuff it with your ingredients. Layer the spinach first, then cut each wedge into smaller pieces and place on top of the spinach. Lastly, place the red peppers on top. Close the chicken breast and put a toothpick on either end to hold everything together.

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3. Heat a pan with a few tablespoons of EVOO. Once it is warm, place the chicken breasts in the pan as well as the onions. Let everything cook for 5-7 minutes.

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Clearly I didn’t have toothpicks and had to cut up some extra long matches to do the trick. Hey- whatever works!

4. When the chicken has browned on the outside, spread a layer of marinara sauce on the bottom of a baking dish and place the chicken breasts and onions on top. Bake for 20-30 minutes (or until the chicken is cooked through and no longer pink).

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While this recipe did take some time to assemble (and requires touching raw chicken…), it was absolutely worth it in the end. I served my stuffed chicken along side a bowl of spaghetti squash, sauce and a bunch of wine-sautéed veggies. Ending my weekend on a healthy meal is the best way for me to get back on track for the week ahead. Anyone else do this?

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I’ve loved enjoying these leftovers all week- having a healthy dinner ready to quickly reheat after a long day and tough workout is my life saver!

Questions for you: What are your favorite ingredients to stuff chicken with? Do you like to end your weekend with a healthy meal or do you prefer to start fresh on Monday morning?

 

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10 thoughts on “Spinach, Red Pepper & Cheese Stuffed Chicken

  1. suzanne gagnon says:

    Hi Nick, Wow! That looks so good! I do remember cooking a variation of this recipe on MomEaster night–there’s nothing better than stuffed chicken–it doesn’t matter what you put in it! Dad and I usually try to cook a very labor-intensive type meal on Sunday(because I have the time), but it’s not necessarily a low-fat meal–we do try to cook somewhat healthy meals, however. Can’t wait for my special Mother’s Day Brunch on Sunday!!

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