Stuffed Chicken Breast


6 chicken breasts, boneless & skinless
3/4 pound fresh spinach
1 red bell pepper, julienne
1/2 cup bread crumbs
2 eggs
1 teaspoon dried sage
2 Tablespoons olive oil
salt & pepper to taste


Place skinless, boneless chicken breast between two sheets of wax paper or plastic wrap and pound it, with a small skillet, until almost flat. Mix spinach, bread crumbs, sage and eggs together. Lay out a flattened chicken breast and season with salt & pepper. Take a handful of spinach, lay on flattened chicken breast, take 2-3 red bell pepper strips, place on end of chicken breast and roll everything up tightly. Secure with toothpick and lay seal side down in baking dish. Repeat process with all chicken breasts. Preheat oven to 375°F. Let stuffed chicken breasts in baking dish rest in refrigerator for 15-20 minutes. Drizzle olive oil over chicken breasts and bake in preheated oven for 25-30 minutes.

If you want to add a touch of additional flavor, roll stuffed chicken breasts in melted butter and then in bread crumbs. Bake in this manner for a more flavorful finished chicken dish.
Serves 4-6