Ding, Ding, Ding! We have a winner!!
As I promised in my post from Sunday, I made chicken breasts stuffed with goat cheese, roasted red peppers, and asparagus…and they were AWESOME! Not to toot my own horn or anything 😉 I found the recipe in an old issue of Clean Eating (my fav cooking mag if you didn’t already know) but I made a few adjustments which, IMHO, made it that much more awesome!
Goat Cheese Stuffed Chicken Breasts
3 red bell peppers
1 tbsp olive oil
1 tbsp balsamic vinegar
1 cup low-sodium chicken broth
4 cloves garlic, chopped
1 jalapeño pepper
1 tsp Garlic Gold Italian Herb Nuggets (or any dried Italian seasoning)
Sea salt and ground black pepper, to taste
Liquid stevia (small squirt optional, to taste)
2 boneless, skinless chicken breasts
2 tbsp goat cheese
6 to 8 asparagus spears, trimmed (halve lengthwise if large)
1. Turn broiler to high. Core and seed bell peppers and cut in half. Place bell peppers with their inside facing down on a sheet of aluminum foil. Place in broiler and cook until skin is puffy and browned. Place roasted red peppers under an inverted glass bowl to steam (makes the skin easier to peel off) for about 10 minutes. (This is my method of choice for roasting peppers, I find it the quickest and easiest way. You can always use whatever method you prefer, they all come out the same!). Scrape off skin, slice 1 pepper into strips and set strips aside for later.
2. Put remaining 2 roasted peppers in a blender or food processor along with the olive oil, balsamic vinegar, broth, garlic, and jalapeño. Blend until smooth. Pour sauce into a saucepan over medium heat and add Italian seasoning, salt, black pepper, and stevia. Cook for 10 minutes.
3. While the sauce is cooking you can start slicing your chicken breasts. Slice the chicken breast almost completely in half, horizontally, so it opens like a book. Lay chicken breasts open and on spread 1 tbsp goat cheese onto half of each along with 3-4 asparagus spears (however many you can fit it there) and the bell pepper strips. Fold the top over, sandwiching the filling.
4. Preheat oven 400°. Transfer chicken breasts to casserole dish. Pour about 3/4 cup of the roasted red pepper sauce over the chicken breasts. Bake for about 35 minutes, until chicken is cook through but cheese is still soft and sauce is moist. Pour additional sauce over the chicken breasts if desired (I poured it all over!), any leftover sauce can be saved and used to slather all over something else! Enjoy!
**One of the weirder things that I added to this recipe was the stevia. Even with the jalapeño, the sauce wasn’t that spicy at all, it just had a great red peppery taste. I felt like adding a little sweetness to the sauce helped it compliment the goat cheese and I really loved it. Maybe you don’t like sweet red pepper sauce-leave it out! Only a suggestion 🙂
I also sauteed up the rest of the asparagus with some lemon juice and Garlic Gold Parmesan Nuggets, and baked up a couple small sweet potatoes topped with a spicy seasoning blend. Now if only I could have paired it with some white wine 😉