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
- Preheat oven to 400º.
- Slice 1 roasted red pepper into strips lengthwise.
- 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.
- 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.
- Place the chicken breasts in a casserole dish and pour about 1/2 cup of the red pepper sauce over the top.
- Bake for 35-40 min.
- Serve with additional red pepper sauce drizzled on top.
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!