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Stuffed Chicken with Spicy Roasted Pepper Sauce!

August 4, 2010

So today was…weird.  I got up for Body Pump and felt great!  Then…I slowly died 😦 I became increasingly exhausted as the day dragged on…ever felt that way?? Like the energy was just seeping out of every pore!

I also went to my annual GI appointment to get an update from my doctor on my status.  He was pleased with my progress, but it all comes down to my blood test on Friday!  If I have good numbers (average for the Celiac marker), no tests.  Buuuuuut, if they are still abnormal (which I am predicting), then I am due for another EGD and possibly a colonoscopy…ugh.  I’ll keep ya posted 😉 I’m sure you’re dying to know!!

I got home early from work because my appointment was in the afternoon, and I was so tired, I didn’t even want to make dinner!  I ended up eating quite a bit…that made my tummy mad, and I went to bed at 9PM and woke up at 6AM!  I guess my body needed it.  This is my “lucky week” if you know what I mean, so it is all making sense.

I decided to make a lengthy dinner since I had the time, and I wanted to treat Hubby.  So Stuffed Chicken with Spicy Roasted Pepper Sauce it was!

Stuffed Chicken with Spicy Roasted Pepper Sauce (inspired by Clean Eating Mag)

– 3 red bell peppers (I used 8 baby bell peppers)

– 1 tbsp olive oil

– 1 tbsp balsamic vinegar

– 1 cup chicken broth

– 2-3 cloves of garlic, chopped

– 1/2 jalapeno pepper, seeded, chopped (I used crushed red pepper flakes)

– 1/2 tsp dried Italian seasoning (we used Spicy Spaghetti Seasoning)

– sea salt, ground black pepper to taste

– 2 boneless skinless chicken breasts

– 2 tbsp goat cheese (we used our blueberry cinnamon goat cheese)

– 6-8 asparagus spears

Method:  Preheat oven to 400 degrees and roast peppers, turning after 20 minutes.  Remove from oven and place in an inverted glass bowl covered in plastic wrap.  Let sit for 10 minutes, then peel and seed peppers and slice them lengthwise. Set aside 4-6 strips.

Place the remaining strips of bell peppers, oil, vinegar, broth, garlic, and jalapeno into a blender (I used the VitaMix) and blend up.  Pour the mixture into a saucepan and bring to a simmer.  Add in Italian seasoning, salt, and pepper and cook for 10 minutes.

Meanwhile, lay the chicken on a cutting board and butterfly it.  Open the chicken breast open until it is flat, then layer in the goat cheese, asparagus spears, and bell peppers.  Close the chicken and place it into a casserole dish.  Cover the chicken with half of the above oil/vinegar mixture and place it in the 400 degree oven to bake for 35 to 40 minutes until the chicken is cooked through.  Pour the additional sauce over top the chicken to serve. Enjoy!

I served ours with roasted sweet potato, asparagus, and broccoli…this really rounded out the evening…good night’s sleep, now I gotta get out for a quick run to get me back in the groove!

I also got another AWESOME surprise in the mail!!  NATURALLY NUTTY!

Cinnamon Vanilla Sunflower Seed Butter and Pepita Seed Butter, I can’t wait to try these!!

Have you ever felt out of sorts?? What brought you back??

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12 Comments leave one →
  1. spoonfulofsugarfree permalink
    August 4, 2010 1:04 am

    Yum that chicken looks good! I’m always looking for another recipe for chicken breasts.

    Oh and tell me how the sunflower butter is, I’ve never tried it before!

    • August 4, 2010 2:26 am

      Alex,

      The sunflower butter is awesome! Highly recommend it!!

      Alyssa

  2. August 4, 2010 1:26 am

    Oh my goodness! I don’t do meat often, but when i do, it’s usually chicken. That sounds fabulous. Of course I’d have to use Daiya “cheese”, but I could so do that 🙂
    I’m usually out of sorts when it’s the first day of Aunt Flo’s visit. 😉
    After that, it’s all good.
    I just rest alot that day and don’t overcommit, so I don’t get stressed.
    Give Colorado a hug for me!
    We’re in the process of heading that way…..it’ll kinda be like being pregnant, cuz it’ll be in about 9 months or so.
    Have a good one!

    • August 4, 2010 2:28 am

      So excited you’re coming home! We will meet up when you get here!!

      Alyssa

  3. August 4, 2010 2:01 am

    I’m so jealous of your Naturally Nutty — yum.

    When I am feeling out of sorts, I honestly only feel better after a little (or a long) nap. Sleeping really helps clear my head.

    • August 4, 2010 2:35 am

      Holly,

      Natural nutty is awesome!!! I wish I could just nap 🙂 I feel guilty napping!

      Alyssa

  4. August 4, 2010 2:43 am

    This looks like something my BF would love 🙂 Thanks for sharing.

  5. August 4, 2010 6:56 am

    That looks really good! I know Amor would go for something like that. 😀

    Oooh, sunbutter! That looks delicious.

    I’ve been out of sorts these past few days — a few mugs of hot tea and a nap and I’m generally back to normal. (Btw, I’m a “guilty” napper, too. My mind races and tells me all the things I could be doing instead, and I waste my naptime stressing about taking a nap. Hah.)

    I hope you’re feeling better soon!

    • August 4, 2010 4:11 pm

      Thanks, Kaz! The sunbutter is delish, and I am beginning to feel much better. I just really need to get myself in the swing of things and get some goals established. We really need to not feel guilty when our bodies are screaming for sleep!! How do we fix this??

      ~Alyssa

  6. August 4, 2010 4:12 pm

    I’m still trying to figure out what can “Bring me back”…

    but – LOVE your recipe! Great website by the way 🙂

    • August 4, 2010 4:15 pm

      Eatmovelove,

      Thanks!! Hard to pin down what brings you back 🙂 Me, I think it would be a nice walk with the Hubby, a cup of hot tea, and a good night’s sleep…start over in the AM!

      ~Alyssa

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