Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast
Servings 4
Equipment
- Small Baking Dish
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 small baking dish with olive oil 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 plastic wrap. Pound the chicken with a meat mallet until ¼-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.
- Place the breadcrumbs on shallow 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 olive oil cooking spray.
- Place into the oven and bake for 25-30 minutes.
- Remove from the oven and let the meat rest for a few minutes before slicing and serving. Enjoy.