Friday, January 25, 2013

Italian Veggie Stuffed Chicken

Is anyone else out there dealing with ridiculously cold weather? The high in New York City today is 23 degrees and, with the windchill, it feels in the single digits. When did I move to Alaska?

Cold weather calls for warm food. And Italian food. But I'm on a "healthy eating kick" (read: diet. But I don't like saying the "d" word cause then I freak out an eat a pound of chocolate. Yeah, issues, I know) so heavy pasta is out of the questions.

Hence, chicken stuffed with a selection of Italian ingredients, like roasted red peppers, tomatoes, basil and spinach. Yum.


Chicken breasts, trimmed
Small tub of ricotta
One bag of baby spinach
Jar of roasted red peppers
Cherry tomatoes
Fresh basil
Salt and pepper
White wine
Olive oil


1. Preheat your oven to 350F.

2. In a small bowl, combine the ricotta, baby spinach, roasted red peppers (in bite-size pieces), cherry tomatoes (quartered, seeds scooped out) and chopped fresh basil.

3. On a clean surface, lay out your chicken breasts. Spoon the stuffing mixture into the middle of the breast and roll like a jelly roll. Use the toothpicks to secure.

4. Place the chicken in a casserole dish. Pour olive oil on top of each chicken breast. Place a sliced red pepper on top of the seam. Pour white wine into casserole so it covers the bottom.

5. Bake in the preheated oven for about 20 minutes, or until, if pierced, the chicken runs clear. Serve with a bit of the white wine poured over top and enjoy!

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