Roasted Bell Pepper Stuffed Chicken

• Gluten free

• Meat

  • 4 Chicken breasts

• Produce

  • 4 Basil, large leaves
  • 4 Bell pepper halves, ~ 1/2 c., large red roasted
  • 1/2 cup Spinach, fresh leaves

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup Goat cheese crumbles

Found on glutenfreewithlb.com

Description

Ingredients

• 4 chicken breasts or ~1.75 lbs. (pounded to ½ inch-3/4 inch thickness)
• ½ c. fresh spinach leaves
• 4 large basil leaves
• ½ c. goat cheese crumbles
• 4 large red roasted bell pepper halves, ~½ c.
• 3 T. olive oil
• ½ t. salt
• ¼ t. pepper

Directions

• Preheat oven to 350 degrees.
• After pounding chicken breasts to ½ inch to ¾ inch thickness, spray a 10x13 inch baking dish with non-stick cooking spray and set aside.
• On each chicken breast layer ~2T. spinach leaves, 1 basil leaf, 2 T. goat cheese crumbles and 1 large bell pepper half (you can find these in the vegetable isle at your local grocery store.)
• Roll up chicken tightly like a hot dog and place 2 toothpicks into the edges to hold it together. Repeat with remaining chicken breasts.
• Once all of the chicken is rolled up, place them in the prepared baking dish and drizzle olive oil over the chicken. Sprinkle salt and pepper on top of chicken breasts and bake in the preheated oven for 35-40 minutes, or until chicken is done. Serve and enjoy!

Nutrition