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Spinach and Red Pepper Stuffed Chicken Breasts is for Dinner.

Spinach and Red Pepper Stuffed Chicken Breasts takes 30 minutes to prepare.

Spinach and Red Pepper Stuffed Chicken Breasts takes 45 minutes to cook.

Spinach and Red Pepper Stuffed Chicken Breasts makes 6 servings.

The ingredients for Spinach and Red Pepper Stuffed Chicken Breasts are:

3 large boneless skinless chicken breasts
1-2 roasted red peppers
½ cup roasted garlic
½ cup spinach
5-6 slices turkey bacon
1 tsp. brown sugar
½ cup dry sherry
Salt and pepper to taste

Here is how you make Spinach and Red Pepper Stuffed Chicken Breasts:

Pound chicken breasts flat, shaping them into uniform rectangles during pounding. Sprinkle with salt and pepper. Split open the roasted red peppers to make a uniform sheet and de-seed. Place a uniform layer of roasted pepper over the top ½ of each pounded chicken breast, followed by a uniform smear of roasted garlic and a uniform layer of spinach. Starting with the filled side, roll chicken breast up and place into a baking dish, seam down, to secure. Wrap with bacon and pour sherry over chicken. Sprinkle with brown sugar and drizzle with olive oil. Bake at 350 degrees for 45-50 minutes until chicken is cooked through. Reduce the pan juices to a thick sauce while breasts rest. Slice stuffed breasts and arrange on plate; drizzle with sauce. Serves 6 as a main course (4-5 slices per person), or 24 as an appetizer (1-2 slices per person).Number of Servings: 6Recipe submitted by SparkPeople user RFGOLDSTEIN.

The nutritional information for Spinach and Red Pepper Stuffed Chicken Breasts is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 225.3

• Total Fat: 4.3 g
• Cholesterol: 80.9 mg
• Sodium: 837.4 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 1.5 g
• Protein: 31.2 g

Spinach and Red Pepper Stuffed Chicken Breasts is Italian cuisine.