Spinach, Red Pepper and Gouda Stuffed Chicken



Description: Spinach, roasted red peppers and gouda stuffed chicken with garlic chili broccolini and lemon-pepper & tomato
$ 44.00
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Serves: 4
Time: 1 hour (40 m prep, 20 m cook) 

(Ingredients and measurements based on availability)
  1. 2 lb. (4 breasts) skinless, boneless chicken breast halves
  2. 1 package baby spinach
  3. 1 jar (16 oz) roasted red peppers (in water)
  4. 1 lb. Gouda cheese
  5. Italian Seasoning
  6. 1 pound bacon
  7. 2 beefsteak or large vine tomatoes
  8. Lemon pepper seasoning
  9. 1 pound brussels sprouts
  10. 3 garlic cloves, minced, divided
  11. 1 cup parmesan cheese
Not provided:
Olive Oil
Sea Salt
Black Pepper
Cooking spray

Baking pan
Skillet with lid
Pot with lid
Cheese grater (optional)
Garlic Press (optional)
Cutting board
Measuring spoons/cups

  1. Heat oven to 400
  2. Cut two tomatoes in half. Using a spoon, remove some of the seeds.
  3. Drizzle inside of each with olive oil to coat.
  4. Add salt, pepper and Italian Seasoning and then fill with parmesan. 
  5. On a prepared baking sheet, place in pre-heated oven
  6. Bake for 30 minutes or until cheese is brown and tomato is soft.
  1. Grate gouda with a cheese grater and set aside (or finely chop into shred-sized pieces)
  2. Drain red peppers, rough chop or cut into small ¼ by 1” strips
  3. In a skillet, add a few tablespoons of water, fill with spinach and cover. Heat to medium-high for 1 minute. Spinach should turn very green, but not completely wilted.
  4. Remove from skillet, drain any excess water and rough chop; set aside.
  5. Wipe out skillet, return to stove, add a tablespoon of oil and minced garlic, heat to medium.
  6. Take each chicken breast and make a slit along the side, careful not to cut all the way through. (Should create a deep pocket)
  7. Combine spinach, Gouda and roasted red pepper along with sea salt, pepper and lemon pepper.
  8. Evenly distribute the mixture, stuffing each breast and sealing with toothpicks as necessary.
  9. Season the outside of each breast with lemon-pepper seasoning, wrap in bacon and secure with toothpicks and add to skillet.
  10. Cook on each side for 3 minutes or until no longer pink.
  11. Remove from skillet and place onto prepared baking sheet (cover baking sheet in foil and spraying with cooking spray)
  12. Place in oven next to tomatoes and bake for about 10 minutes.
  13. Remove from oven and let rest for 5 minutes.
Brussels Sprouts:
  1. Prepare pot with water and vegetable steamer basket - bring to a boil.
  2. Clean brussels sprouts and cut in half.
  3. Add brussels sprouts to pot and cover, cooking for 10-15 minutes until vibrant in color and cuts easily with a knife.
  4. Remove and drain.
  5. In a bowl, toss with olive oil, salt, lemon pepper and more gouda.

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