Description
Ricotta and Spinach Stuffed Chicken with a Roasted Bell Pepper Sauce makes a light and flavorful meal. Plus it’s super impressive, and best of all it’s a total cinch to prepare!
Ingredients
- 2 Tablespoons Olive Oil, Divided
- 2 Bell Peppers, Roasted, Skin And Seeds Removed And Chopped
- ½ Onion, Chopped
- 2 cloves Garlic, Minced And Divided
- ½ teaspoons Dried Basil
- 1 Tablespoon Balsamic Vinegar
- 2 Tablespoons Water
- ½ cups Cooked Spinach, Drained, Chopped
- ½ cups Ricotta
- 2 Tablespoons Grated Parmesan
- 1 Tablespoon Chopped Fresh Basil, Plus Additional For Garnish
- 4 Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
Preparation
Preheat oven to 425°F.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add bell peppers and onions and cook until onions are soft and translucent, about 5 minutes. Add half of grated garlic and continue to cook for another minute. Add basil, balsamic vinegar and water and simmer for another 2–3 minutes.
Remove from heat, season with salt and pepper and transfer to a high speed blender. Blend sauce until completely smooth, adding a bit more water if necessary to thin out to desired consistency. Set aside.
Add spinach, ricotta, Parmesan, basil and remaining grated garlic to a small bowl and mix until combined. Season mixture with salt and pepper and set aside.
Wrap chicken breasts individually with plastic wrap and place on a cutting board, then pound with a mallet to about ¼ inch to 1/2 inch thickness. Season both sides of the chicken breasts with salt and pepper, to taste. Spoon equal parts ricotta mixture down the center of each breast. Roll the chicken up, tucking in the sides as best as possible. Place on a foil lined baking sheet, drizzle with remaining olive oil and bake for 20–25 minutes.
Let chicken rest for 5–10 minutes before slicing. Reheat bell pepper sauce, drizzle over chicken and garnish with fresh basil.
