Spinach and Red Pepper-Stuffed Chicken Recipe | Valerie Bertinelli | Food Network

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 and 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