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Can you handle another stuffed chicken recipe?

This was adapted from a Clean Eating recipe, which originally called for roasting your own red peppers. You can buy a jar of roasted peppers from the grocery store and save yourself an hour’s worth of work!

Stuffed Chicken with Spicy Roasted Red Pepper Sauce

Adapted from Clean Eating magazine


  • 3 jarred Roasted Red Peppers
  • 1 Tbsp Olive Oil
  • 1 Tbsp Balsamic Vinegar
  • 1 cup chicken broth
  • 2-3 cloves garlic, minced
  • 1/2 Jalapeno Pepper, seeded and minced
  • 1/2 tsp oregano (or italian seasoning of choice)
  • sea salt and ground pepper to taste
  • 2 boneless skinless chicken breasts
  • 2 Tbsp goat cheese (I love Trader Joe’s goat’s milk creamy cheese)
  • 8 asparagus spears, trimmed


  1. Preheat oven to 400º.
  2. Slice 1 roasted red pepper into strips lengthwise.
  3. Place 2 roasted red peppers into blender with oil, vinegar, broth, garlic, and jalapeño. Blend into a purée. Pour into a small sauce pan; add oregano, salt, and pepper; cook over medium low heat for 10 min.
  4. Meanwhile, cut each chicken breast almost in half horizontally. Spread 1 Tbsp of goat cheese onto each breast. Add the asparagus spears and roasted pepper strips and fold the breasts back together.
  5. Place the chicken breasts in a casserole dish and pour about 1/2 cup of the red pepper sauce over the top.
  6. Bake for 35-40 min.
  7. Serve with additional red pepper sauce drizzled on top.

Heather’s Notes

You can make the sauce ahead of time and refrigerate/freeze for a quick weeknight meal. Tony wasn’t as much of a fan of the filling on this one (he picked out the asparagus and left them for me), but he did like the sauce.  I think the sauce could have been spicier, so will probably throw in a whole jalapeno next time. Oh, and I’d probably throw in some fresh basil too.

It certainly makes a pretty presentation, and would be a nice healthy meal to serve to guests. We served it with wild rice on the side. Gotta love the 2 minute pre-cooked rice from TJ’s!

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