Healthy does not mean boring with this flavorful chicken dish which features the fresh taste of spinach and red peppers without the heaviness of oil or butter.
Recipe and photograph by Kimme Hargrove
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 for a healthier option)
1 teaspoon Worcestershire sauce
2 boneless, skinless chicken breasts
Salt and pepper, to taste
Heat oven to 375°F.
In a small bowl, mix together spinach, roasted red peppers, parmesan cheese, sour cream (or Greek yogurt) and Worcestershire sauce.
Heat a cast iron skillet on medium heat.
Put the chicken breast on a cutting board, and place the palm of your hand on top of the chicken. Using a sharp knife, slice the filet in “butterfly-style” by partially cutting through the breast horizontally, and opening it up (like a butterfly). Place the spinach mixture on top of each breast, and fold back over (it’s okay if some spills out the side). Use 3-4 toothpicks to secure the stuffing inside. Salt and pepper both sides. Repeat with other chicken breast.
In the heated skillet, 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°F internal temperature).
Serve chicken sliced into medallions, displayed like a fan. Spoon leftover juices from the pan over top.
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