Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast
Course Main Course
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
2boneless skinless chicken breastscut in half lengthwise
Sea salt and freshly cracked pepperto taste
Garlic powderto taste
¼cupsharp white cheddar cheesefinely shredded
4slicesof roasted bell pepper
8fresh baby spinach leaves
½cupItalian seasoned panko
Juice of 1 lemon
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.