Pepper Stuffed Chicken with Spicy Orange Sauce

Ingredients:

  • 2 chicken breasts
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 C. spinach
  • 1 C. grated smoked gouda cheese
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 jalapeno, minced
  • 1 orange, peeled and chopped
  • juice of 1 lime
  • juice of 1 orange
  • 1 C. Apricot preserves
  • 1 Tbsp. brown sugar
  • 1 Tbsp. dijon mustard
  • 1 tsp. yellow mustard
  • 1 Tbsp. apple cider vinegar
  • olive oil
  • 1 tsp. cornstarch
  • 1/4 C. water

Preheat oven to 375°

Heat 2 Tbsp. olive oil in a large oven safe sauce pan and add bell peppers, cook until soft, about 15 minutes. Add spinach, cook about 30 seconds, remove from heat but leave in pan for spinach to continue to heat.

Cut pockets into your chicken, you can refer to this video if you are unsure. Stuff chicken breasts with peppers and cheese, secure with toothpicks. Heat 1 Tbsp. olive oil to same pan and brown both sides of chicken. Cover and place in oven for 20 to 25 minutes, or until done.

While chicken is cooking, start your sauce.  Heat 1 Tbsp. olive oil in a sauce pan and add garlic, shallots, and jalapeno, cook until soft. Add preserves, juices, brown sugar, vinegar, and mustards and bring to a boil. Reduce heat and simmer about 15 minutes, careful to not let it burn. Add the orange and cook an additional 10 minutes. Mix cornstarch with water and add to sauce, cooking until thickened.

Remove chicken from oven, let rest about 10 minutes. Slice and serve with sauce drizzled over it.

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