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Stuffed Chicken with Spicy Roasted Red Pepper Sauce

September 8, 2010

My favorite magazine is Clean Eating. If you’ve never heard of it, you seriously need to check it out. The idea behind “clean eating” is to focus on eating: whole grains, colorful fruits and vegetables, and lean protein. I had 2 Rainbow Donuts for breakfast this morning, so obviously Brandon and I aren’t health food nuts…but we try to find super healthy recipes that actually taste amazing.


I’ll be the first to admit that many “healthy” recipes just DON’T taste good at all.

This one is really, truly good…I promise…


Stuffed Chicken with Spicy Roasted Red Pepper Sauce

Prep Time: 20 min; Cook Time: 35 min

*I modified the recipe to use canned roasted red peppers in place of roasting them myself which would have taken an extra 50 min. Really…who’s got the time for that?



  • 1   Jar of Roasted Red Peppers
  • 1  Tbsp Olive Oil
  • 1  Tbsp Balsamic Vinegar
  • 1  Cup Chicken Broth
  • 2-3  Cloves Chopped Garlic (I used jarred minced garlic)
  • 1/2  Jalapeño Pepper, Seeded and Minced
  • 1/2  tsp Italian Seasoning
  • Sea Salt and Ground Pepper to Taste
  • 2  Boneless, Skinless Chicken Breasts
  • 2  Tbsp Goat Cheese
  • 8  Asparagus Spears, Trimmed


  1. Preheat oven to 400º.
  2. Slice 1 roasted red pepper into strips lengthwise.
  3. Place 2 roasted red peppers into blender with oil, vinegar, broth, garlic, and jalapeño. Blend into a purée. Pour into a small sauce pan; add Italian seasoning, salt, and pepper; cook over medium low heat for 10 min.
  4. Meanwhile, cut each chicken breast almost in half horizontally. Spread 1Tbsp of goat cheese onto each breast. Add the asparagus spears and roasted pepper strips and fold the breasts back together.
  5. Place the chicken breasts in a casserole dish and pour about 1/2 cup of the red pepper sauce over the top.
  6. Bake for 35-40 min.
  7. Serve with additional red pepper sauce drizzled on top. I served this with steamed broccoli and Uncle Ben’s Quick Cook Wild Rice Blend…

Yum.Yum.  :)


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