Stuffed Chicken with Spicy Roasted Red Pepper Sauce
Equipment
- Small sauce pan
Ingredients
- 3 TJ's jarred Fire Roasted Red Peppers
- 1 Tbsp Olive Oil
- 1 Tbsp Balsamic Vinegar
- 1 Cup Chicken broth
- 1 Tbsp Trader Joe's jarred crushed garlic
- ½ Jalapeno Pepper seeded and minced
- ½ Tsp Oregano (or italian seasoning of choice)
- Sea salt and ground pepper to taste
- 2 Boneless skinless chicken breasts
- 2 Tbsp Trader Joe's goat's milk creamy cheese
- 8 Asparagus spears trimmed
Instructions
- Preheat oven to 400º.
- Slice 1 roasted red pepper into strips lengthwise.
- Place 2 roasted red peppers into blender with oil, vinegar, broth, garlic, and jalapeño. Blend into a purée. Pour into a small sauce pan; add oregano, salt, and pepper; cook over medium low heat for 10 min.
- Meanwhile, cut each chicken breast almost in half horizontally. Spread 1Tbsp of goat cheese onto each breast. Add the asparagus spears and roasted pepper strips and fold the breasts back together.
- Place the chicken breasts in a casserole dish and pour about 1/2 cup of the red pepper sauce over the top.
- Bake for 35-40 min.
- Serve with additional red pepper sauce drizzled on top.
Notes
You can make the sauce ahead of time and refrigerate/freeze for a quick weeknight meal. Source Adapted from Clean Eating magazine
Reviews
May John
I made this last night and it was amazing!! The jar of fire roasted red peppers only had two in it (recipe call for ) so by the time I had pureed it in the blender I realized I didn’t have any strips to stuff the chicken with but it didn’t take away from the dish. I also skipped the asparagus and served the chicken with the arugula salad recipe found on this website. The red pepper sauce is so flavorful and the melted goat cheese it divine. This a must try!!
Famous Jenny
We cooked this tonight and really loved it. I think I will adapt the red pepper sauce a bit and can it for future use on pasta and other dishes. We made it with TJ’s whole wheat cousous (boiled in chicken broth instead of water). We used the TJ’s frozen chicken and thawed in the microwave. We also used more than one tbsp of goat cheese per chicken breast. So yummy. Why not? We will make this again. And soon.
