You are here: HomeRecipesPoultryStuffed Chicken Breasts With a Roasted Red Pepper Sauce
Stuffed chicken breasts are easy to make and look impressive on the plate.  You can use many differentStuffed Chicken Breasts With Roasted Red Pepper Sauce kinds of stuffing depending on what flavor profile you want to create.  For this dish I stuffed the chicken breasts with spinach and fontina.

With a sharp knife, make a slit in the thick side of a boneless skinless chicken breast and gently work the knife back and forth to make a pocket in the breast being careful not to pierce the other side.   Stuff the breast with seasoned cooked spinach (you could use frozen, thawed spinach) that you season with salt, pepper and green onion.  Add a good melting cheese like fontina in there with the spinach.   Close the slit with a toothpick to keep the contents from spilling out when you saute the chicken.
Stuffed chicken breasts


Season the outside of the chicken breasts with a liberal sprinkling of Tony Chacherie's and saute them in olive oil and butter until they have a nice golden color and are pretty much done.   Keep warm in a 200 oven while you finish your sauce.

This is the recipe I used for the roasted red pepper sauce.   It is a  riff on the Bobby Flay recipe from a few years ago.  You could boil a shoe and eat it with this sauce, it's that good.   Seriously.

Red Pepper Sauce

4 large roasted red peppers, peeled seeded and chopped
     Or the equivalent amount of those little baby assorted color peppers.  I roasted and did not peel them.  They don't have any real skin and I like the flavor the char added.  You can roast your peppers on the BBQ grill or in a dry cast iron pan or under the broiler until they have nice charred spots.  You could also add a pasilla or poblano for a different flavor profile.  Play with it.

Of course you could cheat and use a can of roasted red peppers.......drained.....
  but you wouldn't do that.......

1/2 large red onion chopped
  4  large cloves garlic, chopped
1/4 cup red wine vinegar
1/4 cup red wine
1 T honey
1 T Dijon mustard
1 T smoked paprika
1 chipotle pepper with some adobe sauce  (one pepper, not the whole can)
     Add more sauce if you want it a little hotter.  I like a nice bit of heat.
1/2 cup olive oil

In the skillet you used to brown the chicken, sweat the onion and garlic till getting soft.  Place everything except the oil in your food processor, including any juices from the chicken breasts that accumulated during the resting cycle, and blend till smooth.

Add the oil a little at a time to get a nice emulsion.

To Plate:  
  Put a bit of sauce on the plate.    Slice the chicken breast and fan the rounds out on the sauce.   Finish with sauce on the top of the chicken.   It makes a pretty presentation.  Have extra sauce to pass because everyone will want it.