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Juicy Jalapeo Popper Inspired Stuffed Chicken Breasts

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Ingredients

Adjust Servings:
1 (4 ounce) can sliced mushrooms, drained and rinsed
8 pieces sun-dried tomatoes packed in oil
1 fresh cayenne pepper
4 cups baby spinach, uncooked, divided
2 tablespoons lime juice, divided
4 chicken breasts
1/4 cup flour
1 teaspoon chili powder, divided
1 teaspoon salt-free lemon pepper, divided
3 tablespoons olive oil, divided
2 teaspoons olive oil
1 tablespoon orange juice
3/4 cup couscous
1 cup water

Nutritional information

545.2
Calories
245 g
Calories From Fat
27.3 g
Total Fat
5.8 g
Saturated Fat
92.8 mg
Cholesterol
145 mg
Sodium
36.9 g
Carbs
3.5 g
Dietary Fiber
1.7 g
Sugars
37.6 g
Protein
344g
Serving Size

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Juicy Jalapeo Popper Inspired Stuffed Chicken Breasts

Features:
    Cuisine:

    These chicken breasts are moist and spicy and very easy to make. Served with spinach and couscous. Recipes number 28664 and 205674 were the inspiration. If you prepare the chicken breasts and filling in advance, the meal can be cooked and ready for family or guests in under 20 minutes.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Spicy Stuffed Chicken Breasts, These chicken breasts are moist and spicy and very easy to make Served with spinach and couscous Recipes number 28664 and 205674 were the inspiration If you prepare the chicken breasts and filling in advance, the meal can be cooked and ready for family or guests in under 20 minutes


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    Steps

    1
    Done

    Put the Mushrooms, Sundried Tomatoes, Chili Pepper, Lime Juice and 1 Cup of the Spinach in a Food Processor. Process Until Is It Almost a Paste.

    2
    Done

    Rinse and Pat Dry Chicken Breasts. Cut a Pocket in Each. Put One Quarter of the Paste in Each Breast. Hold Closed With Toothpicks, Broken in Half. If You Are not Cooking Them Immediately, Place the Stuffed Chicken Breasts in a Container and Store in the Refrigerator.

    3
    Done

    Place Flour on a Plate. Before Flouring Each Chicken Breast Sprinkle a 1/4 of the Chili Powder and 1/4 of the Lemon Pepper on the Top of the Flour. Gently Coat Each Side of the Chicken Breasts With the Flour and Spices.

    4
    Done

    Heat 2 T of the Olive Oil in a Large Frying Pan and Cook Chicken Breasts at Medium Heat on the First Side For About 8 Minutes. Remove Toothpicks Before Turning.

    5
    Done

    Just Before Turning Chicken, Place 1 T Each of Olive Oil, Orange Juice and Lime Juice in a Pan. Add Spinach and Cook Until Spinach Is Wilted, Stirring Occasionally.

    6
    Done

    Also Just Before Turning Chicken, Place the Water and 2 T of Olive Oil in a Small Pot. Bring to a Boil, Add Couscous and Cover. Remove from Heat and Let Sit For 5 Minutes.

    7
    Done

    Cook Chicken on the Second Side For 8 to 10 Minutes.

    8
    Done

    All Three Parts Should Be Finished at About the Same Time. Place 1/4 of the Spinach, 1/4 of the Couscous, and 1 Chicken Breast on Each Plate and Serve.

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    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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