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Ingredients

• 1 tablespoon olive oil
• 1 cup thinly sliced leek (about 1 large)
• 2 garlic cloves, minced (about 1 teaspoon)
• 1/2 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground black pepper
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 4 medium (about 5 ounces each) skinless, boneless chicken breasts, trimmed of excess fat
• 3 ounces bottled roasted red bell peppers (about 1 1/4 peppers), divided
• 1 tablespoon butter, melted
• 1/4 cup Italian-seasoned breadcrumbs
• Cooking spray
• 1/4 cup dry white wine

Description

These Spinach-stuffed Chicken Breasts Make An Easy Weeknight Recipe Or An Impressive Dinner For Guests. Serve With Brown Rice And Green Beans To Round Out The Meal.

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