Stuffed chicken breasts sound fancy, but they really are fast and easy to assemble. This is a great way to change up chicken, which we eat a lot of. Since I always have peppers and onions on hand, I took a look at what else I had and assembled a few of our favorite flavors to create this dish!
2 Chicken Breasts, boneless – skinless
1 Cup Sweet Peppers, red – yellow & orange sliced
1/2 Large Onion, sliced
1/2 Cup Fresh Spinach
1/2 Cup Mozzarella Cheese, shredded
Fresh Basil Leafs, a couple per
1 Garlic Clove, pressed
1/2 Cup Prepared Pasta Sauce
Salt & Pepper
Preheat the oven to 375 degrees.
Begin by sauteing the onions in a couple of tablespoons of olive oil over medium low heat until transparent and browning. Add pressed garlic and cook for about two minutes more. Season with salt & pepper and cook until caramelized. Set aside and toss the sliced peppers in an additional bit of oil. Set aside.
Lay the chicken breasts out on a clean surface, and spoon some of the pasta sauce onto each one. Top with spinach, basil leaves. Sprinkle with cheese and top with sautéed onions and peppers.
Roll up chicken to enclose the filling. Arrange fold down in a shallow baking dish. Rub with a little bit of olive oil, season with salt and pepper.
Bake uncovered for 35 minutes.
We enjoyed this with a nice salad, a side of potato perogies and a wonderful glass of 2006 Cosentino Cabernet Sauvignon!