Spinach, Roasted Red Pepper & Provolone Stuffed Balsamic Chicken

Balsamic Chicken Stuffed with Provolone, Spinach & Roasted Red Peppers | Something to be SavoredYou know those nights that you’ll settle for eating whatever’s in the fridge? Well earlier this week I had one of those nights, and there are a few things that are always in my fridge: peppers, onions, cheese. Always in my freezer? Chicken and spinach. Always in my cabinet? Balsamic vinegar, olive oil and garlic. What a coincidence that those items combined make what I now consider one pretty damn good dinner. Want your family/friends/roomies/strangers to think you’re a fancy-shmancy-really-good-at-feeding-them-chef? This should do the trick (it worked for me!)

Ingredients

Sorry for the lack of my usual ingredients picture… this was a sort of random, spur-of-the-moment, toss-in-ingredients-as-you-go kind of creation!

Directions

Cut a slit in the chicken breasts, leaving one end still attached.

Balsamic Chicken Stuffed with Provolone, Spinach & Roasted Red Peppers | Something to be Savored

To create the marinade, whisk together balsamic vinegar and olive oil. Pour the marinade over the chicken and refrigerate for at least one hour.

Balsamic Chicken Stuffed with Provolone, Spinach & Roasted Red Peppers | Something to be Savored

Cook spinach according to package directions, squeezing out any excess water. Roast the red pepper according to these directions, from my blog post earlier this week; then, slice them into 1-2 size pieces.  In a medium sized bowl, combine spinach, roasted red peppers, parmasean cheese, and provolone cheese.

Balsamic Chicken Stuffed with Provolone, Spinach & Roasted Red Peppers | Something to be Savored

Balsamic Chicken Stuffed with Provolone, Spinach & Roasted Red Peppers | Something to be Savored

Stuff each chicken breast with about 2-4 tablespoons of filling, until it is just barely closes. If you got excited and used a bit too much stuffing, just stick a toothpick through the chicken breast to keep it closed in the oven.

Balsamic Chicken Stuffed with Provolone, Spinach & Roasted Red Peppers | Something to be Savored

Pour any excess marinade over the chicken breasts and bake at 375° for about 30-40 minutes, until the chicken is cooked through.Balsamic Chicken Stuffed with Provolone, Spinach & Roasted Red Peppers | Something to be Savored

Balsamic Chicken Stuffed with Provolone, Spinach & Roasted Red Peppers | Something to be Savored

Balsamic Chicken Stuffed with Provolone, Spinach & Roasted Red Peppers | Something to be Savored

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