Spinach and Red Pepper-Stuffed Chicken Recipe | Valerie Bertinelli
This Spinach and Red Pepper-Stuffed Chicken recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating. Get the recipe now.
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Plastic wrap
- Meat tenderizer
- Butcher's twine
- Skillet
- Stove
- Oven
- Instant-read thermometer
- Aluminum foil
- Whisk
- Measuring spoon
- Spoon
- Kitchen scale
Ingredients
- 10 ounces frozen spinach, thawed and squeezed dry
- One 12-ounce jar roasted red peppers, drained, patted dry and chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan
- 1/4 teaspoon smoked paprika
- Kosher salt
- freshly ground black pepper
- 4 small chicken breasts (about 8 ounces each)
- 2 tablespoons olive oil
- 1 shallot, grated or chopped
- 1/4 cup dry white wine
- 1 cup chicken broth
- 1 tablespoon unsalted butter, cold
- Chopped fresh parsley, for garnish
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