Spinach and Roasted Red Pepper Stuffed Chicken Breast with Parmesan Risotto

• Gluten free

• Meat

  • 2 Chicken breasts (1.5-2 lb

• Produce

  • 1 clove Garlic
  • 1 Shallot
  • 1 Handful Spinach

• Canned Goods

  • 3 cup Chicken stock

• Condiments

  • 1 dash Worcestershire sauce

• Pasta & Grains

  • 1 cup Arborio rice

• Baking & Spices

  • 1 Pepper
  • 1 Red pepper, roasted
  • 2 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 2 tbsp Greek yogurt
  • 6 tbsp Parmesan

• Beer, Wine & Liquor

  • 1 cup White wine

Found on jessicanwood.com

Description

Ingredients

• 2 chicken breasts (1.5-2 lb)
• Handful of spinach, chopped
• 1 roasted red pepper, chopped (from a jar)
• 2 tbsp greek yogurt
• 1 dash of Worcestershire sauce
• Salt
• Pepper
• 2 tbsp shredded parmesan cheese
• 1 clove garlic, minced
• 1 shallot, minced
• 1 cup arborio rice
• 1 cup white wine
• 3 cup chicken stock
• 4 tbsp butter, divided
• 1 tbsp olive oil
• Salt
• ¼ cup shredded parmesan cheese

Directions

• Preheat oven to 375.
• Heat cast iron over medium-high heat.
• Pour chicken broth in a small saucepan and heat over low-medium heat.
• Heat a heavy bottom pot or braiser over medium heat.
• PREPARE THE CHICKEN: In a small bowl, mix chopped spinach, chopped roasted red pepper, greek yogurt, parmesan cheese, and a pinch of salt and pepper. Set aside.
• Using your sharpest knife, place your palm on the top of the chicken breast and very carefully slice a pocket in the side of the breast. Don’t worry if you accidentally cut through the chicken – it happens to everyone.
• Divide the spinach mixture between the two breasts, stuffing as much into the pockets in your chicken breasts as possible. Use toothpicks to seal the pockets, about 3 for each breast. Liberally season chicken with salt and pepper.
• Sear chicken in hot cast iron for three minutes (be sure to season bottom side). Turn chicken over and move pan to oven. Cook chicken 30 minutes or until cooked through. Once chicken is cooked, remove from oven and cover with foil or a lid to keep warm and let it rest before slicing.
• PREPARE THE RISOTTO: While chicken is baking, make the parmesan risotto. In the heated pot or braiser, melt 2 tbsp butter and add 1 tbsp olive oil. Saute minced shallot and garlic for about 1 minute in oil and butter. Add arborio rice to pan and cook over medium heat for a minute or two. Pour in white wine. Stir continuously until wine has evaporated.
• Over the next 25-30 minutes, you’ll slowly combine the risotto and chicken stock, one ladle at a time. When the wine has cooked down, add your first ladle of chicken stock and stir the rice continuously until there is very little stock remaining. Then add more chicken stock and repeat. As the rice absorbs the chicken stock, it will slowly release its starch, creating a creamy and tender risotto.
• FINISH THE DISH: About the time you have added all of the stock, the chicken should be ready to come out of the oven. Remove the chicken from the oven and allow it to rest. Finish the risotto by adding the remaining butter and stirring in the cheese. Taste for seasoning – you may need to add more salt.
• Slice the chicken breast and serve slices of the stuffed chicken breast over the parmesan risotto.
• Enjoy!