Stuffed chicken recipe

Chicken can be made into a more delicious dish by adding or stuffing nutritious things to it. One such dish is the stuffed chicken, which is easy to prepare and would vouch for your expertise in cooking to your friends. The stuffed chicken per amount of serving gives a caloric value of 301 and contains fat, saturated fat, protein, fiber, sodium, calcium, iron, cholesterol and carbohydrate. The recipe is simple and it takes about 20 minutes for the preparation and another 40 minutes for cooking. After 60 minutes, your "stuffed chicken" is ready to serve on a platter.

Ingredients required

  • Four Medium sized skinless, boneless chicken breasts after excessive fat trimmed
  • 1/4 cup of seasoned bread crumbs
  • 1 tablespoon of melted butter
  • 3 ounces of roasted divided red bell peppers
  • Two garlic cloves 1 teaspoon nicely minced
  • 1-cup leek thinly sliced
  • One tablespoon of extra virgin olive oil
  • 1/2 teaspoon of oregano dried
  • 1/4teaspoon of crushed red pepper flakes
  • 1/4 teaspoon of ground black pepper
  • Package of chopped spinach, drained, thawed and squeezed to dry
  • 1/4 cup of white wine (dry)
  • Cooking spray
  • 3/4 teaspoon of salt

    Preparation method

    Preheat the Oven to 350 degrees.

    Pour the virgin olive oil in a medium skillet and heat on medium heat. Then add oregano, crushed red pepper, garlic, black pepper and leek and stir it for about five minutes to become golden brown. Remove from the heat, add the spinach, and stir to combine and after combining well keep it aside.

    Slice the chicken breast in half horizontally by using a sharp blade/knife. Place the bottom halves of breasts in a 10x10 inches baking dish by setting the halves aside. When you horizontally cut, the chicken breast it will, hold the filling very well and you need not use took picks to pin them together. Slicing the chicken breast horizontally holds the filling without using toothpicks.

    Divide the spinach filling evenly among the halved breasts in such a way that top each portion with one fourth of roasted red peppers and replace the top halves of breasts. Use the melted butter to gently brush the top half of each chicken breast, sprinkle the breadcrumbs over, and lightly spray oil from the cooking spray. Bake the chicken for about 40 minutes and ensure that the chicken is fully cooked.

    Remove the chicken from the oven and keep it at rest for about five minutes. Cut each breast into three or four slices on the diagonal so that the stuffing is exposed or you can leave each portion as a whole. Ensure that the stuffed portion is cooked well, so that the taste of the stuff and chicken gels well with each other to give a mouth watering taste. General rule if you do not use a microwave and use a pan is that, do not overcook chicken by putting it in high flame, keep it in simmer and let it cook slow and steady. This way you will save gas as well as your chicken.