Clean Eating Roasted Red Pepper Stuffed Chicken Breast

I had some leftover chicken breasts from the ginormous package I bought at the store. Instead of freezing all of them, I decided to try a new recipe out on my father.  I thought that it should be a healthy one so I scoured the pages of different books until I found the one below.  I did make some changes the the recipe to accommodate for my lacking pantry.  I’ve noted the changes below.

3 red bell peppers (I had refrigerated roasted red pepper in a jar – 3 left – perfect!)
1 tbsp olive oil
1 tbsp balsamic vinegar
1 cup chicken broth
2-3 cloves of garlic, chopped
1/2 jalapeno pepper, seeded, chopped (no jalapenos to be found.  I would have liked to have them, but knowing my father’s distaste for spicy foods, perhaps it was good that I left this out)
1/2 tsp dried Italian seasoning
sea salt, ground black pepper to taste
2 boneless skinless chicken breasts
2 tbsp goat cheese (had only 1 tablespoon of goat cheese left so used feta as well)
6-8 asparagus spears (sadly, no asparagus either – made up for it by pairing this dish with a generous portion of roasted winter vegetables)

Eliminated the following steps by using canned roasted red peppers:

(Preheat oven to 400 degrees and roast peppers, turning after 20 minutes.  Remove from oven and place in an inverted glass bowl covered in plastic wrap.  Let sit for 10 minutes, then peel and seed peppers and slice them lengthwise.)

Take 1 bell pepper and slice it into thin strips

Place the remaining bell peppers, oil, vinegar, broth, garlic, (and jalapeno) into a blender and blend up.  Pour the mixture into a saucepan and bring to a simmer.  Add in Italian seasoning, salt, and pepper and cook for 10 minutes. (you’ll see it start to thicken)
Meanwhile, lay the chicken on a cutting board and butterfly it.  Open the chicken breast open until it is flat, then layer in the goat cheese, (asparagus spears), and bell peppers.  Close the chicken and place it into a casserole dish.  Cover the chicken with (half) – I used all- of the above sauce and place it in the 400 degree oven to bake for  to 40 minutes until the chicken is cooked through (Pour the additional sauce over top the chicken to serve).

The result is a moist, flavorful dish for 2!  I think you could even prepare this ahead in your slow cooker!  So simple!


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