4 cups spinach, roughly chopped
⅓ cup roasted red peppers, sliced
5 tablespoons Marie’s Garlic Parmesan Italian Vinaigrette, divided
2 boneless skinless chicken breasts
1 teaspoon salt
1 tablespoon minced parsley, for garnish
1. Preheat oven to 375ºF.
2. Place spinach, roasted red peppers, and 4 tablespoons of Marie’s Garlic Parmesan Italian Vinaigrette in a pan over medium heat. Cook for 3–4 minutes, stirring occasionally until spinach is wilted. Remove from heat.
3. Butterfly chicken breasts by slicing horizontally but not cutting all the way through — so that they open like a book. Fill each breast with spinach mixture, then fold chicken over. Use toothpicks to pin the edges of the breasts closed around the spinach. Sprinkle chicken with salt, then brush with remaining tablespoon of Marie’s Garlic Parmesan Italian Vinaigrette.
4. Heat an oiled cast-iron pan over high heat. Sear breasts in pan on both sides, then transfer to the oven to finish cooking through, 10–12 minutes. Let cool a few minutes before removing toothpicks. Garnish with parsley and serve