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Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breasts

Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

I was craving chicken for dinner and was inspired by a recipe I found on Skinnytaste.com that looked great. I adapted the recipe to use what I had on hand. I found some roasted red bell pepper, fresh baby spinach, and sharp cheddar in the fridge. I grabbed some Italian panko from the refrigerator along with some olive oil and lemon. The chicken was easy to make, smelled great while it baked, and was a big hit with all my husband and I and our kids thought it was tasty except for the roasted bell pepper.

Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

How to Make Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breasts

Preheat the oven to 450 degrees. Coat a baking dish with cooking spray. (Side Note:  I used the convection bake setting on my oven but regular will work however you may need to broil the chicken for a few seconds at the end of baking to get a golden color on your breading – watch carefully).

Slice each chicken breast in half lengthwise. Place all four pieces of chicken on a cutting board then cover with wax paper. Pound the chicken with a meat mallet until 1/4 inch thick. Season the pieces of chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Place some shredded cheese down the center followed by roasted bell pepper, and two spinach leaves on each piece. Carefully roll each piece of chicken as tightly as possible and place seam side down.

Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

Place the breadcrumbs on a plate. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste in a small bowl; mix until well combined.

Dip the chicken in the lemon oil mixture followed by the breadcrumbs to coat evenly then place in the baking dish seam side down. Coat each chicken roll with cooking spray.

Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

Place into the oven and bake 25-30 minutes. Let the meat rest for a couple of minutes before slicing and serving. Enjoy.

Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

 

Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Italian
Servings: 4

Ingredients

  • 2 boneless skinless chicken breasts cut in half lengthwise
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • ¼ cup sharp white cheddar cheese finely shredded
  • 4 slices of roasted bell pepper
  • 8 fresh baby spinach leaves
  • ½ cup Italian seasoned panko
  • Juice of 1 lemon
  • 1 tbsp olive oil

Instructions

  • Preheat the oven to 450 degrees. Coat a baking dish with cooking spray. (Side Note: I used the convection bake setting on my oven but regular will work but you may need to broil the chicken for a few seconds at the end of baking to get a golden color on your breading).
  • Slice each chicken breast in half lengthwise. Place all four pieces of chicken on a cutting board then cover with wax paper.
  • Pound the chicken with a meat mallet until 1/4 inch thick. Season the pieces of chicken with sea salt, freshly cracked pepper, and garlic powder, to taste.
  • Place some shredded cheese down the center followed by roasted bell pepper, and two spinach leaves on each piece. Carefully roll each piece of chicken as tightly as possible and place seam side down on a plate.
  • Place the breadcrumbs on a plate. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste; mix until well combined.
  • Place the breadcrumbs on a plate. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste in a small bowl; mix until well combined.
  • Dip the chicken in the lemon oil mixture followed by the breadcrumbs to coat evenly then place in the baking dish seam side down. Coat each chicken roll with cooking spray.
  • Place into the oven and bake for 25-30 minutes. Let the meat rest for a couple of minutes before slicing and serving. Enjoy.
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24 Comments

  1. I do love the finish on the meat which is created by the convection setting. I’m not sure exactly what it is, but my guys noticed it immediately when I got my new convection ovens. Your chicken looks good. I had plans to do something similar tonight, but without peppers (to which I am allergic).

  2. well your rolling job is far better than mine.
    I have to use toothpicks (when we have company over, if it’s just for us then who cares lol)
    so you did a good job on these–the end result is nice and clean!

  3. I made this last night and it was delicious. I did alter it a bit, instead if cheddar I used feta and I opted out of the bread crumbs. My friend raved about how good it was that she is going to make it for a date next week!

  4. Made this the other night, so good! Definitely a winner. I didn’t have spinach so I used basil instead. Love your blog, can’t wait to try more of your recipes!

    1. I would cook as directed in your regular oven. If the chicken hasn’t browned nicely, simply put it under the broiler, watching VERY carefully so it doesn’t burn, for a few minutes.

      Pam

  5. I am in culinary school and am going to use your recipe for a black box lab! Do you have any suggestions for sides such as a veg and a starch?
    Thanks!

    1. Hi Amelia,

      I am so glad you are going to use this chicken in your black box lab! Thanks!

      I think a nice vegetable pairing would be the Tuscan-Style Roasted Asparagus.
      Link: https://www.fortheloveofcooking.net/2015/03/tuscan-style-roasted-asparagus.html

      It paired nicely with the Spicy Broccoli and Orzo
      Link: https://www.fortheloveofcooking.net/2013/06/spicy-broccoli-and-orzo.html

      It would also go well with the Brown-Butter Mashed Red Potatoes
      Link: https://www.fortheloveofcooking.net/2015/01/brown-butter-mashed-red-potatoes.html

      Another veggie option would be Green Beans with Caramelized Shallots
      Link: https://www.fortheloveofcooking.net/2013/12/green-beans-with-caramelized-shallots.html

      Hope this helps! Good luck in culinary school!!!

      Cheers,
      Pam