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Recipe: Chicken Stuffed with Red Peppers, Pine Nuts, and Spinach

StuffedChicken_Spinach_400This healthy, dinner-guest-worthy dish has an added bonus: It features specific ingredients that aid the digestive system. From The Immune System Recovery Plan.

Spinach and parsley are high in glutamine, an amino acid that helps maintain the health of the intestinal lining. Here, chicken is pounded thin and wrapped around garlicky spinach, red peppers, parsley, currants, and pine nuts. The result is an elegant chicken dish that is satisfying to the eyes and stomach.

Makes 2–4 servings

Two 6-oz organic chicken breasts
1 tbsp dried oregano
Freshly ground pepper
4 tbsp extra-virgin olive oil
2 cloves garlic, minced
1/2 bunch spinach, chopped
Pinch red pepper flakes
2 small roasted red peppers, chopped
3 tbsp chopped parsley
2 tbsp currants
3 tbsp pine nuts, toasted
Any kind of butcher or kitchen string, presoaked in water

1. Preheat oven to 350 degrees.

2. Split each chicken breast in half and pound with a meat mallet between sheets of plastic wrap. Be careful not to make it too thin or the chicken will fall apart. Season on both sides with oregano, salt, and pepper.

3. Heat 2 tbsp olive oil on medium-high heat in a medium sauté pan. Add the garlic and cook for 30 seconds.

4. Add the spinach, a pinch of salt, a pinch of pepper, and the red pepper flakes to the garlic and sauté for a couple of minutes, or until the greens are wilted.

5. Remove from heat and add the roasted peppers, parsley, currants, and nuts.

6. Top each piece of chicken with one-quarter of the spinach mixture. Roll the chicken tightly around the filling and tie with the string.

7. In a medium pan heat the remaining 2 tbsp of olive oil on medium-high heat.

8. Add the chicken and brown on each side.

9. Place the pan in the oven and bake for 10 minutes or until the chicken is cooked through. Before serving cut the string. Then carefully slice each bundle into 1/2-inch pieces.

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