Chicken Breasts Stuffed With Cream Cheese, Spinach, Artichokes, and Roasted Red Peppers - Yum!

Stuffing chicken breasts is a labor-intensive process. However, you can do most of the work ahead of time. Since I was volunteering at the library in the afternoon, I pounded the chicken, stuffed it, precooked it, and refrigerated it until later. When my sister and brother-in-law arrived I baked the chicken in a very hot oven.

You can run into trouble if you have never pounded poultry before. It is easy to pound too much in one place and punch a hole in the chicken. Flattening thick pieces takes longer than flattening thin ones. Your pounding technique is also important. I put the breasts in a heavy, zipper-type plastic bag. To keep the chicken from sticking to the sides of the bag, I moisten the inside with a little water.

Place the bagged chicken on a surface that can withstand pounding. (I don't put it on my granite counter top.) Pound the breasts with a tenderizer that has a flat bottom or use a heavy pan. Push your hand towards the edge of the chicken as you pound to achieve an even thickness.

When you spread the stuffing on the chicken, leave a half-inch border so the stuffing has somewhere to go as you roll it up. This dish is fancy enough for company and a special treat for family. I served it with wild rice, a salad of leaf lettuce, sliced pears, toasted walnuts, Roquefort cheese crumbles, and homemade dressing.

My sister-in-law and brother-in-law loved the chicken. I felt the result was worth the work. Chicken Breasts Stuffed with Cream Cheese, Spinach, Artichokes and Roasted Red Peppers is a unique way to serve poultry and a tasty combination of flavors.

Ingredients

8-ounce carton cream cheese with spinach and artichokes
10-ounce package chopped spinach, defrosted
7-ounce jar roasted red peppers (use half and save the rest)
4 chicken breast halves
1 1/2 cups lower salt chicken stock
2 tablespoons Wondra flour

Method

Place room temperature cream cheese in a bowl. Drain spinach in a strainer and add to cream cheese. Take half of the peppers from the jar and drain on paper towels. Chop the peppers and add to spinach-cream cheese mixture. Pound chicken breasts until they are about 1/4-inch thick. Spread each breast with filling, roll up, and secure with tooth picks. Place breasts in an oiled skillet and cook over medium heat until the chicken starts to turn white. Transfer skillet to a 400-degree oven and bake for 15-20 minutes. Remove chicken and tent with foil to keep warm. Add chicken stock to skillet, whisk in flour, and cook over medium heat until sauce thickens. Place chicken breasts on plates and spoon some sauce over each one. Makes four servings.

                     

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