Spinach-Stuffed Chicken Breasts

Ingredients

• 1 tablespoon butter melted
• 0.3 cup cooking wine dry white
• 1 teaspoon garlic cloves minced
• 0.1 teaspoon ground pepper black
• 0.3 cup italian-seasoned breadcrumbs 
• 0.8 teaspoon kosher salt 
• 1 cup leek thinly sliced ( 1 large)
• 1 tablespoon olive oil 
• 0.5 teaspoon oregano dried
• 0.3 teaspoon pepper flakes red crushed
• 3 ounces bottled roasted bell peppers red divided ()
• 20 ounces chicken breasts boneless skinless trimmed
• 10 ounce pkt spinach frozen dry thawed drained chopped

Equipment

• frying pan
• oven
• knife
• baking pan

Directions

1. Preheat oven to 35
2. Heat olive oil in a medium skillet over medium heat.
3. Add leek, garlic, oregano, salt, crushed red pepper, and black pepper; cook and stir until leek is soft (about 5 minutes).
4. Remove from heat and add the spinach, stirring to combine; set spinach mixture aside.
5. Cut the chicken breasts in half horizontally using a sharp knife.
6. Place bottom halves of breasts in a 9- x 9-inch baking dish, setting top halves aside. Divide spinach filling evenly among breasts; top each portion with one-fourth of roasted red peppers, and replace the top halves of breasts.
7. Brush the top half of each chicken breast with melted butter; sprinkle with breadcrumbs, and spray lightly with cooking spray.
8. Add wine to baking dish (avoiding the breadcrumbs), and bake for 40 minutes or until the chicken is completely cooked.
9. Remove chicken from oven; let rest for 5 minutes before serving. To serve, cut each breast into 3 or 4 slices on the diagonal to expose the stuffing, or simply leave each portion whole.