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Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 boneless skinless chicken breasts cut in half lengthwise
  • Sea Salt and Freshly Cracked Pepper to taste
  • garlic powder to taste
  • ¼ cup sharp white cheddar cheese finely shredded
  • 4 slices of roasted bell pepper
  • 8 fresh baby spinach leaves
  • ½ cup Italian seasoned panko
  • Juice of 1 lemon
  • 1 tbsp olive oil

Instructions

    Cup of Yum
  1. Preheat the oven to 450 degrees. Coat a small baking dish with olive oil cooking spray. (Side Note:  I used the convection bake setting on my oven but regular will work however you may need to broil the chicken for a few seconds at the end of baking to get a golden color on your breading–watch carefully).
  2. Slice each chicken breast in half lengthwise. Place all four pieces of chicken on a cutting board then cover with plastic wrap. Pound the chicken with a meat mallet until ¼-inch thick.
  3. Season the pieces of chicken with sea salt, freshly cracked pepper, and garlic powder, to taste.
  4. Place some shredded cheese down the center followed by roasted bell pepper, and two spinach leaves on each piece.
  5. Carefully roll each piece of chicken as tightly as possible and place seam side down. 
  6. Place the breadcrumbs on shallow a plate.
  7. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste in a small bowl; mix until well combined.
  8. Dip the chicken in the lemon oil mixture followed by the breadcrumbs to coat evenly then place in the baking dish seam side down.
  9. Coat each chicken roll with olive oil cooking spray. 
  10. Place into the oven and bake for 25-30 minutes.
  11. Remove from the oven and let the meat rest for a few minutes before slicing and serving. Enjoy.