Spinach-stuffed Chicken Breasts

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 tablespoon olive oil
• 1 cup thinly sliced leek (about 1 large)
• 2 garlic cloves, minced (about 1 teaspoon)
• 1/2 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 4 medium about 5 ounces each boneless skinless chicken breasts, trimmed of excess fat
• 3 ounces bottled roasted red peppers, divided (about 1 1/4 peppers)
• 1 tablespoon butter, melted
• 1/4 cup italian seasoned breadcrumbs
• cooking spray
• 1/4 cup dry wine

Recipe

• 1 preheat oven to 350°f.
• 2 heat olive oil in a medium skillet over medium heat. add leek, garlic, oregano, salt, crushed red pepper, and black pepper; cook and stir until leek is soft (about 5 minutes). remove from heat and add the spinach, stirring to combine; set spinach mixture aside.
• 3 cut the chicken breasts in half horizontally using a sharp knife. place bottom halves of breasts in a 9x9-inch baking dish, setting top halves aside. divide spinach filling evenly among breasts; top each portion with one-fourth of roasted peppers, and replace the top halves of breasts.
• 4 brush the top half of each chicken breast with melted butter; sprinkle with breadcrumbs, and spray lightly with cooking spray. add wine to baking dish (avoiding the breadcrumbs), and bake for 40 minutes or until the chicken is completely cooked.
• 5 remove chicken from oven; let rest for 5 minutes before serving. to serve, cut each breast into 3 or 4 slices on the diagonal to expose the stuffing, or simply leave each portion whole.