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Spinach and Red Pepper-Stuffed Chicken
Ingredients
  • 10 ounces frozen spinach, thawed and squeezed dry
  • One 12-ounce jar roasted red peppers, drained, patted dry and chopped
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan
  • ¼ teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • 4 small chicken breasts (about 8 ounces each)
  • 2 tablespoon olive oil
  • 1 shallot, grated or chopped
  • ¼ cup dry white wine
  •  
  • 1 cup chicken broth
  • 1 tablespoon unsalted butter, cold
  • Chopped fresh parsley, for garnish
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