Chicken breast, red pepper, spinach and cheese is a little more labor intensive, but it comes out much nicer than other recipes. Get a recipe with chicken breast, red pepper, spinach and cheese with help from an experienced culinary professional in this free video clip.
Hi, I’m Maria Vieages, and I am going to show you how to cook chicken with goat cheese, with chevre, and spinach, and roasted red pepper. There’s two different ways of doing this recipe: One’s lazy, one’s a little more labor-intensive. But, I’m going to show you one that’s a little more labor-intensive, because it comes out so much nicer. It’s a beautiful dish, and it really doesn’t take that much more time. So, what we’re going to do with this is we’re going to cut a pocket into this. We’re going to cut right in the middle – you don’t want to cut too far. And, we’re going to cut. I’m cutting – see where this knife comes up? It comes to about right here. So, that’s really, that’s almost three-quarters of the way through, okay? So, there’s your pocket. And, just go a little deeper in there. Then, what you’re going to do is you’re going to take some of the spinach and you just push it in there. Just shove it really good in there. Then, you’re going to take some of the cheese, you’re going to do the same thing. Now, you can mix the cheese and the spinach together, but I don’t really – I would rather not do that. And then, you put a little more spinach. And, you don’t want to stuff it too, too much, because you don’t want all the stuffing to start falling out of it. So, you see how you have that? And then, you push it like this. Now, you can take utility cord and you can tie it. If you feel confident enough, you don’t have to do anything – you just have to be really careful, and it’ll stay closed. We are going to salt and pepper this really nice stuffed chicken breast. Alright, oil is really nice and hot. Seasoned side down, put the chicken breast in there. That’s what you want to hear – you want to hear it sizzle. That’s going to sear and get really brown. We’ll leave it in there for just a few minutes. Okay, ready to turn the chicken breasts. They’re going to be nice and brown on one side – look at that, is that gorgeous? Look at that! Absolutely incredible! Turn it this way. Look, you have your cheese – your goat cheese – inside, with your spinach. And then, here’s my favorite part. Then, hit it with a little white wine. And, we’re going to let it cook in there. Then, we’re going to take this skillet and we’re going to put the skillet in the oven, 400 degrees, and we’ll check it in probably in about 10 minutes. So, what I’m doing is I have a red bell pepper, which is sweeter than a green bell pepper. And then, we’ll peel it, and that’s going to be actually – this is actually going to be part of our sauce. Okay, remember the red pepper that we had sitting on the burner? I cut it, I did wipe off some of the char, and then I put it in the food processor with a little bit of olive oil, salt, and a little bit of cayenne. And then, I reduced in this skillet with some heavy cream, and that’s called a red pepper coulis. And, we’re going to put this on the plate, make a little Zen circle. And, we are going to put it on the plate with the red pepper coulis.