Stuffed Chicken Breast Recipe
8 oz. chicken breast stuffed with spinach, mushrooms, red peppers, tomato risotto, asparagus, spicy bacon cream sauce | Available After 4:00 pm
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Ingredients
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Stuffed Chicken Breast
Method
Preparation
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add diced mushrooms, red bell pepper, and asparagus. Cook until tender, about 5 minutes. Stir in fresh spinach and cook until wilted. Remove from heat and mix in tomato risotto and crumbled bacon. Season with salt and black pepper.
- 2
Stuff the Chicken
Preheat oven to 375°F (190°C). Butterfly the chicken breast by slicing it horizontally, being careful not to cut all the way through. Open it like a book and season with salt and pepper. Fill the center with the spinach and risotto mixture, then fold the chicken back over to enclose the filling. Secure with toothpicks if necessary.
- 3
Bake the Chicken
Place the stuffed chicken breast in a baking dish. Bake in the preheated oven for 25-30 minutes, or until cooked through and juices run clear. Internal temperature should reach 165°F (75°C).
- 4
Prepare the Cream Sauce
In a small saucepan, heat heavy cream over medium heat. Stir in grated Parmesan cheese and cook until melted and smooth. Adjust seasoning with salt and pepper to taste.
- 5
Serve
Slice the stuffed chicken and drizzle with spicy bacon cream sauce before serving. Enjoy!
