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Spinach and Red Pepper-Stuffed Chicken

Valerie Bertinelli
  • 55 minutes
  • Serves 4

INGREDIENTS

4

Chicken breasts, small

1

Parsley, fresh

1

Shallot

10 oz

Spinach, frozen dry

1 cup

Chicken broth

1

Kosher salt and freshly ground black pepper

1/4 tsp

Paprika, smoked

1

jar Red peppers, roasted

2 tbsp

Olive oil

1/2 cup

Panko breadcrumbs

1 tbsp

Butter, unsalted

1/4 cup

Parmesan, grated

1/4 cup

White wine, dry