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Cooking with Kimme: Spinach & Roasted Red Pepper Chicken

Photo submitted
By Kimme Hargrove
Food Blog

It’s unbelievable to me that you can have THIS much flavor in a dish with NO oil and NO butter. WOWSERS. This one is a healthy one to round out the summer…and as usual…my children devoured it!

2 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1/4 cup roasted red peppers, chopped
1/4 cup parmesan cheese, shredded
1/8 cup sour cream (or plain Greek yogurt)
1 teaspoon Worcestershire sauce
S&P, to taste

Preheat oven to 375 degrees.

In a small bowl, stir up spinach, roasted red peppers, parmesan cheese, sour cream and
Worcestershire.

Heat a cast iron skillet on medium heat.

Place the palm of your hand on top of a chicken breast; using a sharp knife, slice in butterfly
style, forming a pocket for stuffing. Stuff each breast with the spinach mixture (it’s ok if some
spills out of the side!). Use 3-4 toothpicks to secure the stuffing inside. S&P, to taste, both sides
of the chicken breasts.

Sear the chicken breasts top-side down for 3-4 minutes. Flip the chicken and move the cast
iron skillet to the oven. Cook for 25-30 minutes (until 165 degrees internal temperature).

Serve stuffed chicken sliced into medallions, displayed like a fan. Spoon juices over top.

Adam Brown
Adam Brown
Sports Editor

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