The Pioneer Woman Tasty Kitchen
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Roasted Red Pepper, Goat Cheese & Spinach Stuffed Chicken Breasts – in the Crockpot!

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

Easiest dinner ever.

Ingredients

  • 4 whole Boneless, Skinless Chicken Breasts
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 2 Tablespoons Olive Oil, Divided
  • ½ bags (6 Oz. Size) Fresh Spinach
  • 3 cloves Garlic, Minced
  • 2 ounces, weight Parmesan Cheese
  • 2 ounces, weight Goat Cheese
  • 1 piece Roasted Red Peppers (jarred In Water), Cut Into Strips
  • ½ cups Dry White Wine
  • ¾ cups Low Sodium Chicken Stock

Preparation

If desired, quickly tenderize chicken, making sure to not pound it too thin. Using a sharp knife, make a deep cut in the center of one side of each chicken breast, being very careful not to cut through to the top or the bottom. This will cause the cheese to go everywhere, and if it happens, you may want to consider not stuffing it with cheese (you can always add some on top). Season the chicken on both sides with the salt and pepper.

Heat a large skillet over medium heat and add 1/2 tablespoon olive oil. Add spinach and garlic, cooking until spinach is wilted, about 5 minutes.

Add 1/2 ounce of parmesan and goat cheese inside each piece of chicken, pressing it as far back as it will go (you can do this while spinach is cooking). Add 1-2 slices (or more) of roasted red pepper, then add equal amounts of spinach into each piece of chicken.

Turn the heat on the skillet to medium-high and add the remaining olive oil. When it’s hot, gently place each chicken breast (top side down first is easiest) in the skillet and sear for 2-3 minutes per side. You can skip this part and just add the chicken to the crockpot without searing, but this will make it very flavorful and tender.

Add chicken to the crockpot with the stuffed side facing up. Add wine and chicken stock, then cook on low for 6-8 hours.

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Avatar of Michele A.

Michele A. on 3.29.2012

I followed the directions to a “T,” but these turned-out very dry… The flavor was good, but the chicken was just so darn dry! Perhaps next time I’ll just sear the chicken, and then roast them for 45 minutes or so in the oven. Or – just cook them on the stove-top for the entire time?

I really wanted this to turn out, too… :(

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