Spinach and Artichoke-Stuffed Chicken
Red Pepper Orzo
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ⅓ cup spinach artichoke dip
- 3 Tbsp panko breadcrumbs
- ¾ lb boneless, skinless chicken breasts
- 2 tsp olive oil
- ¾ tsp smoked paprika
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat oven to 400°F. Cut a 1-inch slit in side of each chicken breast. Combine dip and breadcrumbs; stuff mixture into slit.
- Cook chicken in hot oil in a large skillet over medium-high heat 3 minutes per side or until browned. Transfer chicken to a greased baking dish; sprinkle with paprika, salt, and pepper.
- Bake 12 to 15 minutes or until chicken is done.
Side Dish Ingredients
- ½ cup orzo
- ¼ cup jarred drained and chopped roasted red peppers
- 2 tsp olive oil
- 1 tsp Italian seasoning
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook orzo according to package directions. Toss with roasted peppers, oil, seasoning, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
393
|
217
|
610
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 42 | 6 | 48 |
| Carb (g) | 9 | 37 | 46 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 435 | 312 | 747 |
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