Baked Stuffed
Chicken Breasts

Prep time: 30 minutes
Cook time: 35 minutes
Total time: 65 minutes
Serves: 4

Try this simple, but elegant, main dish alongside your favorite pasta and a green salad.

Ingredients:

• 1 lb. or 4 Fresh or Frozen Kirkwood Chicken breasts, thawed
• 3 tbsp. Carlini Olive Oil
• 1  8 oz. package button mushrooms, sliced
• 2 cloves garlic, finely chopped
• 1  9 oz. package Little Salad Bar Flat Leaf Spinach
• 1 cup Whispering Valley Chardonnay
• 1 jar Priano Roasted Red Peppers*, drained and chopped
• 1 cup Happy Farms Shredded Mozzarella Cheese
• 1 jar Priano Roasted Garlic Alfredo Sauce
• Salt and pepper to taste

Directions:

1. Preheat oven to 375.°
2. Rinse chicken and pat dry with paper towels. Use a sharp paring knife to gently cut each breast in half longwise, without cutting all the way through, to make a pocket.
3. Heat olive oil in a skillet over medium-high heat, then add mushrooms. Saute about 5 minutes or until mushrooms have softened and are beginning to brown. Add garlic and spinach and cook 1-2 minutes, stirring, until garlic is fragrant. Add white wine, and cook about 7 more minutes, or until most of the liquid has evaporated, turning the spinach with tongs to wilt. Remove from heat and stir in the roasted red peppers and shredded mozzarella cheese. Season to taste with salt and pepper.
4. To assemble, season the chicken breasts with salt and pepper. Lay the chicken breast flat so that the “pocket” is open, then fill each piece with 1/4 of the stuffing mixture. Fold over the pocket and use 2-3 toothpicks per breast to secure the sides.
5. Place chicken breasts in a lightly greased baking dish. Pour the roasted garlic alfredo sauce over the chicken and bake, uncovered, for 30-35 minutes or until chicken reaches 165° when checked inside the thickest portion. Let stand for 5 minutes, gently remove the toothpicks and serve.

Recipe courtesy of Chef Kates,
ALDI Test Kitchen

*These are Special Buy items that are only in stores for a limited time and may no longer be available.