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Tuesday, January 05, 2010

Chicken and Roasted Red Pepper Loaf

Chicken and Roasted Red Pepper Loaf

This Chicken and Roasted Red Pepper Loaf is a simple recipe which is quite flexible in terms of spices/flavors as well as stuffing/filling. I prefer boneless skinless chicken breasts (or chicken breast fillets if available). It is nice to have some in the freezer so I don't have to worry about shelf life.

Anyway, the idea is simple: overlap the thawed breasts and pound them to about ¼ inch thick; layer with cream cheese, roasted red pepper, fresh baby spinach leaves, and marinated onions etc., roll it up gently; then pack it down in a greased loaf pan and bake in the oven till done.

2 large chicken breasts, thawed
1 jar roasted red peppers packed in water, drained and patted dry
¼ cup sun-dried tomatoes
1 to 2 Tablespoon light plain cream cheese
¼ cup Feta, drained and crumbled (optional)
1 cup loosely packed baby spinach leaves
½ cup marinated* onions, drained and patted dry
Spices: Paprika, basil, oregano, marjoram (or any other favorite)
salt to taste
cooking spray
Spring onions for garnish

*if marinated onions are not handy, use plain onions

  1. If marinated or vinegar-soaked onions are not handy, simply chop some onions and soak in red wine vinegar, salt, pepper marinade, and set aside
  2. Pre-heat the oven to 350°F
  3. Place the chicken breasts between plastic wraps, slightly overlapping, and pound it with a mallet or rolling pin to flatten it out to a rough rectangle about ¼ inch thick
  4. Spread some cream cheese and start layering with roasted red peppers, sun-dried tomatoes, marinated onions, spinach, and feta, sprinkling the spices/herbs as desired, and roll up the flattened chicken breast
  5. Spray some cooking oil into a loaf pan and pack the rolled up chicken breast into it, pressing down evenly
  6. Rub with herbs/spices/seasoning if desired and bake in the 350°F oven for about 30-40 minutes until done, checking often to drain excess water that seeps out and to make sure the top doesn't dry out
  7. When done, remove from loaf pan, cut into 2-inch slices and serve with a crisp salad

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