Creamy Stuffed Chicken Breast

This chicken dish is both flavorful and impressive! Chicken breasts are stuffed with peppers, sun dried tomatoes, shallot, garlic, and thyme, then served with a sparkling wine cream sauce

Ingredients

• 4 chicken breasts

• Salt and pepper, to taste

• Olive oil

• 2 bell peppers, chopped

• ½ cup sun-dried tomatoes, chopped

• 2 shallots, chopped

• 3 cloves garlic, minced

• 2 sprigs fresh thyme, chopped

• 2 large handfuls of fresh spinach

• ½ cup sparkling wine (or chicken/vegetable stock)

• 1 ½ cup heavy cream

Directions

1. Preheat a pan on medium to medium-high heat for 5 minutes.

2. Butterfly the chicken breasts by slicing about 60% through, creating a pocket for stuffing. Season both sides with salt, pepper, and olive oil.

3. Sear the chicken breasts in the hot pan until golden brown on both sides (GBD: Golden Brown Delicious). The inside will still be undercooked—this is fine. Remove the chicken from the pan and set aside.

4. In the same pan, add the chopped bell pepper, sun-dried tomatoes, and a pinch of salt. Sauté for 5 minutes.

5. Add the chopped shallots to the pan. Sauté for another 5 minutes.

6. Add the minced garlic and chopped thyme. Sauté for 5 minutes.

7. Turn off the heat, add the spinach, and let the residual heat wilt the spinach. Transfer the mixture to a bowl or plate to cool.

8. Deglaze the pan with sparkling wine (or stock) and reduce by 60%.

9. Add heavy cream to the pan, bring it to a boil, and let it reduce for a few minutes. Season with salt and pepper.

10. Stuff the chicken breasts with the vegetable mixture, saving some for topping.

11. Return the stuffed chicken breasts to the pan, spoon the remaining vegetable mixture on top, and transfer the pan to a preheated oven at 450°F.

    Bake for 15 minutes.

12. Remove from the oven and let the chicken rest for 5 minutes before serving.

Serve and enjoy!