SPINACH, BELL PEPPER & GORGONZOLA CHEESE STUFFED CHICKEN
Angela
ingredients
- 4 Chicken Breasts – Pound 1/4" Thick
- 1/2 Cup Panko Breadcrumbs
- 1 Tablespoon Parmigiano-Reggiano Cheese
- 1 Teaspoon Smoked Paprika
- 1/4 Cup Low Sodium Chicken Broth
- 2 Tablespoons Butter
- Kosher Salt
- Ground Black Pepper
- Dried Oregano
- Large Spinach Leaves
- 1/2 Half Jarred Roasted Bell Pepper Packed in Water – Diced
- Gorgonzola Cheese
- Hormel Real Crumbled Bacon
- Wooden Tooth Picks – Soak in water for 20 minutes before use!
directions
- 1
Preheat oven to 350 degrees.
- 2
In a shallow dish, combine panko, paprika, and parmigiano-reggiano cheese – set aside. In a microwavable safe dish, combine butter and chicken broth and heat until butter is melted.
- 3
Season both sides of the chicken with salt, pepper, and oregano. Place the chicken face down. Layer spinach leaves (I used just enough to cover the chicken), bell pepper, gorgonzola cheese, and crumbled bacon. Carefully roll chicken and secure with a tooth pick.
- 4
Dip chicken into the broth and then roll in the breadcrumb mixture. Place in an 8X8 glass baking dish. Drizzle with the remaining chicken broth mixture. (I sprinkled breadcrumbs over the areas the broth knocked it off) Bake for 25-30 minutes or until juices run clear!
Source: Angela Harcrow
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