Stuffed chicken breasts with roasted potatoes


  • 4 small boneless, skinless chicken breasts
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 cups baby spinach
  • 3/4 cup smoked gouda
  • 8 basil leaves
  • 1 jar roasted red peppers, dried on a paper towel
  • 1 bag mini potatoes, cut in half
  • 5 teaspoons olive oil



  1. Preheat oven to 425 F.
  2. Place the potatoes on a baking sheet. Toss with 4 teaspoons olive oil and season with salt and pepper. Roast for 25 minutes.
  3. Cut a pocket into each chicken breast by placing your knife parallel to the cutting board and slicing down the length of the chicken. Only cut 3/4 of the way through the breast.
  4. Heat the remaining 1 teaspoon of olive oil in a large skillet. Add the spinach and 1/4 teaspoon salt and cook until wilted; about 3 minutes and set aside and allow to cool slightly.
  5. In each chicken breast place a little spinach, smoked gouda, 1 red pepper, and 2 basil leaves. Close the chicken breasts.
  6. Grease a 8 x 8 baking dish. Place the chicken into the dish and season with remaining salt and pepper.
  7. Bake along side potatoes for 20 minutes or until cooked through.


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