This was an experimental dinner that luckily turned out quite tasty. For the wrapping of the chicken I used the "press & seal" wrap. It holds really well and it sticks together so that you don't have any ends to tie. Enjoy!
-2 boneless, skinless chicken breasts, cut in half (4 pieces together)
-salt and pepper, for seasoning
-1 Tbs olive oil
-2 cups mixed bell peppers, seeded and sliced
-1/2 red onion, peeled, quartered and sliced
-1 bag fresh spinach
-1 Tbs balsamic vinegar
-1 tsp garlic powder
-salt and pepper, to taste
Directions:
Preheat oven to 350 F.
Pound chicken breast halves until thin.
In a large saute pan, heat up olive oil. Add veggies and stir until tender. Add balsamic vinegar, garlic powder, salt and pepper. Mix and remove from heat.
Season chicken breasts with salt and pepper on both sides. Place on press & seal wrap. Scoop some of the veggie mixture and place in the middle of breast. Wrap the chicken around the veggies, then wrap everything in press and seal. Secure the edges tightly. Repeat with remaining breasts and veggies. Place wraps in baking dish. Pour about 2 cups of water around wraps. Bake in preheated oven for 25-30 minutes, or until chicken looks cooked through.
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