I try my hardest to love chicken, but it’s not easy. I can’t explain what my beef is (no pun intended), but unless it’s fried, I don’t want it. But I get that fried chicken isn’t exactly the healthiest option, so sometimes I have to channel my creativity and create a grilled chicken recipe that even I would eat. This stuffed grilled chicken is filled with fresh mozzarella, fresh spinach and roasted red peppers, and baked in a white wine & garlic sauce.
I work for a food magazine, and I’ve learned that a huge part of eating healthy is knowing what’s in my food and where it comes from. So yes, the white wine and garlic sauce might not be the healthiest option, but when I buy my ingredients from local farms, I at least know I’m not putting any harmful toxins into my body, and sometimes that’s satisfying enough (I mean, what do you expect? I needed to eat this grilled chicken somehow).
6 oz. roasted red peppers, chopped
6 oz. fresh spinach, chopped
6 oz. fresh mozzarella, sliced
6 slices thin chicken breast
1 garlic clove
4 tbsp. butter
3 tbsp. olive oil
¼ c pinot grigio
Salt & pepper to taste
Preheat the oven to 350. Saute the spinach in 1 tbsp. of olive oil on medium low heat. Then, add mozzarella, spinach and peppers to one end of the chicken and roll the chicken up, making sure the other end of the chicken is rolled underneath so that it doesn’t unroll while cooking, and place it in a 9×9 inch baking pan. Next, heat butter and garlic on low for five minutes. Add olive oil and a dash of salt & pepper, and let simmer on low for five minutes. Add wine, and let simmer for 10 minutes. Remove sauce from heat and pour over chicken. Bake at 350 for one hour.