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Red Pepper and Spinach Stuffed Chicken Breasts
with baby kale salad

Active: 45 Total: 65

Stuffed chicken breasts make an impressive entree, but are easier to pull off than you might think. Filled with spinach and roasted peppers and wrapped in prosciutto, these feel restaurant-worthy! 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Baby Kale Salad:
  • Lemon juice - 1 Tbsp
  • Oil, olive - 1 Tbsp
  • Baby kale - 6 oz (sub any salad greens)
  • Almonds, sliced - 1/4 cup
Red Pepper and Spinach Stuffed Chicken Breasts:
  • Garlic - 2 cloves , chopped
  • Bell peppers, from a jar of roasted red peppers - 1/2 cup , drained and chopped
  • Olives, any type - 1/3 cup , pitted and roughly chopped
  • Chicken breasts, boneless and skinless - 1 lb , halved
  • Oil, cooking - 1 Tbsp
  • Oregano, dried - 1 tsp
  • Baby spinach - 5 oz
  • Basil, fresh - 2 Tbsp , chopped
  • Foil - for baking
  • Prosciutto, thinly sliced - 6 slices

Prep

  1. Garlic / Red peppers / Olives - (If prepping right before cooking, get oven heating first.) Prep as directed. Combine garlic and red peppers in one container. Store olives separately. (Can be done up to 5 days ahead) 

  2. Chicken - Slice chicken breasts in half to thin. Place parchment paper over chicken and pound with a tenderizer until breasts are about 1/4” / .6 cm thick. Season with some salt and pepper. (Can be done 1 day ahead) 

  3. Make filling - Heat a saute pan with cooking oil over medium-low heat. Add red peppers and garlic to heated oil and saute until garlic is fragrant, ~1 minute. Add oregano and saute 1 minute more. Fold in olives and spinach and continue to cook until spinach is just wilted. Remove from heat and season with some salt and pepper, if needed. 

  4. Basil - Prep as directed. 

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Make

  1. Heat oven to 450F / 232C degrees. Line a sheet pan with foil and spray with some cooking oil or brush with some oil. 

  2. Top each piece of chicken with spinach mixture. Roll chicken pieces up tightly to enclose the filling. Wrap a slice of prosciutto around each piece of chicken and place, seam-side down, on the baking sheet. 

  3. Bake until chicken has reached an internal temperature of 165F / 74C, 20 to 25 minutes. 

  4. While chicken bakes, whisk together lemon juice, olive oil, and some salt and pepper in a large serving or mixing bowl. Add baby kale and almonds on top (wait to toss until chicken is finished). 

  5. When chicken is finished baking, allow it to rest briefly. Toss the salad while the chicken rests. 

  6. Divide chicken among serving plates and top with chopped basil. Serve chicken with salad on the side. Enjoy! 


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