Roasted Red Pepper Spinach Mozzarella Stuffed Chicken Breast (Print version)
Juicy chicken breasts stuffed with roasted red peppers, spinach, and mozzarella, then baked until golden and melty.
# Ingredients:
For the filling
01 -
1 cup jarred roasted red peppers, drained and chopped
02 -
2 cups fresh baby spinach
03 -
1 cup shredded low-moisture mozzarella cheese
04 -
2 cloves garlic, minced
05 -
1 tablespoon olive oil
For the chicken
06 -
4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
07 -
1 teaspoon Italian seasoning
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
11 -
Olive oil spray or 1 tablespoon olive oil, for brushing
12 -
Toothpicks, for securing
# Instructions:
01 -
Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in spinach and cook until wilted, about 2 minutes. Remove from heat and mix in roasted red peppers and mozzarella. Let cool slightly.
02 -
Lay each chicken breast flat. Use a sharp knife to cut a horizontal slit through the thickest side, stopping about three-quarters of the way through to form a pocket.
03 -
Sprinkle Italian seasoning, garlic powder, salt, and pepper inside each pocket and over both sides of the chicken breasts.
04 -
Divide the filling evenly among the chicken breasts, pressing it into the pockets. Seal each opening with toothpicks so the cheese does not escape during baking.
05 -
Preheat oven to 375°F (190°C). Arrange the stuffed chicken seam-side up in a baking dish. Brush or spray lightly with olive oil. Bake for 25 to 30 minutes, until the internal temperature reaches 165°F (74°C).
06 -
Let the chicken rest for 5 minutes. Remove toothpicks, slice if desired, and spoon any pan juices over the top before serving.
# Good to know:
01 -
Let chicken rest 5 minutes before slicing to keep juices inside.
02 -
Use an instant-read thermometer to confirm 165°F in the thickest part.