Stuffed Chicken Breast with Roasted Peppers Provolone and Spinach Cream Sauce
Easy

Try using any of our homemade cream sauces in this recipe!

Prep

Cook

Category: Recipes using Sauce

Ingredients

For 4 Serving(s)

What you will need:

4 pieces Boneless chicken breast, thinly sliced
1 container Talluto's spinach cream sauce, thawed
8 oz. Talluto's sweet roasted peppers, cut into strips
6 oz. sharp or mild provoline, sliced
2 tsps pure olive oil
4 pieces wooden skewers
1 1/2 tsps kosher salt
1 tsp black pepper, freshly ground
2 oz. water

Stuffed Chicken Breast with Roasted Peppers Provolone and Spinach Cream Sauce Directions

  1. Lay one piece of chicken breast onto your work surface. 
  2. Sprinkle with a little salt and black pepper.
  3. Place the sliced provolone cheese onto the edge of the chicken breast.
  4. Layer a few roasted pepper strips onto the chicken.
  5. Roll the chicken up and secure the roll closed with a wooden skewer.
  6. Heat the olive oil in a large skillet over medium-high heat. 
  7. Place the rolls of chicken into the pan and sear on each side for about a minute to brown slightly. Do not worry if the chicken is fully cooked inside. It will continue to cook when simmered in the sauce.
  8. Lower the heat to medium and add the spinach cream sauce to the pan with the chicken. Add 1 oz of water to the sauce.
  9. Cover the pan and allow the chicken to simmer gently in the sauce for 5 minutes.
  10. Remove the chicken rolls from the pan and remove the skewers.
  11. Slice the rolls in half on a bias and arrange on the plate. Top with additional sauce and enjoy!

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