Stuffed Chicken with Roasted Red Peppers, Spinach, & Cheese

• porties: 4 servings
• actieve tijd: 15 minutes
• totale tijd: 40 minutes

Ingrediënten

4 boneless, skinless chicken breasts (around 6-8 ounces each)

1 tbsp olive oil

1 tsp Cajun seasoning

1/2 tsp garlic powder

1/4 tsp smoked paprika

1/4 tsp salt

1/4 tsp black pepper

1 package frozen chopped spinach (10 ounce, thawed and squeezed dry)

1 jar roasted red peppers (12 ounce, drained and chopped)

1 cup shredded mozzarella cheese (divided)

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 large egg

1/2 cup heavy cream

4 tbsp unsalted butter (divided for searing and sauce)

2 tbsp all-purpose flour

1 cup chicken broth

1/4 cup milk

salt and black pepper (to taste, for sauce)

Instructies

Step 1: Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or a large oven-safe skillet.

Step 2: Place each chicken breast between two sheets of plastic wrap and pound gently to a uniform ½-inch thickness. In a small bowl, whisk together olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Brush this spice mix evenly over both sides of the pounded chicken breasts.

Step 3: In a medium bowl, combine the well-squeezed thawed spinach, chopped roasted red peppers, ½ cup of the shredded mozzarella, the ricotta cheese, grated Parmesan cheese, and the lightly beaten egg. Mix thoroughly.

Step 4: Lay out one seasoned chicken breast. Spoon about a quarter of the spinach mixture evenly over the chicken, leaving a small border. Carefully roll up each chicken breast tightly from the narrow end. Secure each roll with one or two toothpicks.

Step 5: If not using an oven-safe skillet for the whole process, use a separate large skillet. Add 2 tablespoons of butter for searing over medium-high heat. Once melted, add the stuffed chicken rolls seam-side down. Sear on all sides until golden brown, about 2-3 minutes per side. If using a separate skillet, transfer the seared rolls to your greased baking dish.

Step 6: In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook, stirring constantly, for about 1 minute. Gradually whisk in the chicken broth and milk until smooth. Bring to a gentle simmer, stirring constantly, until thickened. Stir in the heavy cream and the remaining ½ cup of mozzarella cheese. Stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

Step 7: Pour the cheese sauce evenly over the seared chicken rolls in the skillet or baking dish.

Step 8: Transfer the skillet or baking dish to your preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 9: Carefully remove the dish from the oven. Let the chicken rest for about 5 minutes before serving. Remove all toothpicks before plating. Spoon extra sauce over the chicken and serve immediately.