Mexican Stuffed Chicken Breast with Spinach and Roasted Pepper Sauce

Ingredients

• 450 g Chicken breast
• 200 g Spinach
• 2 Red bell pepper
• 2 tbsp Olive oil
• 3 cloves Garlic
• 1 tsp Cumin
• 1 tsp Smoked paprika
• 1.5 tbsp Lime juice
• 0.75 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Cilantro
• 0 Low-sodium soy sauce

Instructions

1. 1

   Roast bell peppers directly over a flame or under a broiler until charred; then cover and steam 5 minutes. Peel and blend with lime juice, garlic, cumin, smoked paprika, salt, and pepper to make a smooth sauce.

2. 2

   Wilt spinach in olive oil with a splash of water until tender; squeeze out excess moisture if needed, then chop.

3. 3

   Butterfly chicken breasts carefully to create a pocket. Season inside with salt and pepper.

4. 4

   Fill each pocket with spinach and close with toothpicks or kitchen twine.

5. 5

   Sear chicken in a skillet with olive oil over medium-high heat 3–4 minutes per side until browned.

6. 6

   Pour roasted pepper sauce into the skillet, cover, and simmer 12–15 minutes until chicken reaches 165°F/74°C.

7. 7

   Remove toothpicks/twine, spoon sauce over, and finish with cilantro.