CREAMY SPINACH AND ROASTED RED PEPPER CHICKEN

Steps:

• Heat 2 Tablespoons of the butter and 2 Tablespoons of the oil in a large skillet.
• Add the onion and saute till beginning to soften.
• Add the garlic and roasted red peppers and cook, stirring for about 1 minutes.
• Add the tomatoes and also spinach in batches, stirring till it starts to wilt and then adding more till all of the spinach has been added and has wilted slightly.
• Stir in the heavy cream and simmer on low till reduced slightly.
• Reduce heat and add the cream cheese and parmesan cheese and still till melted.
• Season to taste.
• With a slotted spoon, remove about one cup of the spinach and peppers from the skillet and place in a bowl to cool.
• With a sharp knife, make a pocket in each chicken breast. Sprinkle the inside of the pocket with salt and pepper.
• Stuff each breast with 1/4 of the cooled spinach/pepper mix.
• Seal the chicken breasts with toothpicks.
• In a large oven-proof skillet, heat the remaining butter and olive oil and add the chicken breasts, browning over medium high heat on each side, about 4 minutes each side.
• Transfer chicken to a preheated 400 degree oven and cook until chicken is done - about 30 minutes.
• When chicken is almost done, reheat the creamed mixture. Place on a plate and top with chicken breast to serve,