s CHICKEN TUSCANY ****
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s CHICKEN TUSCANY ****
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Ingredients
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Instructions Instructions: *** 4-9-09 joellyn thought this was excellent, actually pretty easy and very good *** By Ellen & Michael Albertson, The Cooking Couple 2 large red peppers 2 boneless, skinless chicken breasts halves 1 teaspoon olive oil Salt and freshly ground black pepper, to taste 1/2 cup fresh spinach, chopped 5 ounces mozzarella cheese, grated 1. Preheat broiler. Cut tops off the red peppers and remove seeds and membrane. Roast peppers by placing under the broiler briefly and turning several times until skin is slightly singed. Remove peppers from the oven and let cool. 2. Lay the chicken flat between two sheets of wax paper. Using the side of a mallet or cleaver, pound chicken until itĘs about 1/4-inch thick. Moisten each breast with 1/2 teaspoon olive oil and sprinkle with salt and pepper. Cover each breast with 1/4 cup chopped spinach and 1/2 cup mozzarella cheese. Tightly roll up chicken breasts and place in roasted peppers. (Chicken can be prepared up to this point several hours in advance and kept in the refrigerator until you are ready to start dinner.) 3. Cook at 350 F for 45-50 minutes. Take out peppers. Place 2 additional tablespoons cheese on top of each pepper. Place under the broiler and cook until cheese is melted, about 5 minutes. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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