Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken (Print version)
Tender chicken breasts stuffed with sweet roasted red peppers, wilted spinach, and melted mozzarella, baked until golden in about 40 minutes.
# Ingredients:
For the filling
01 -
2 cups fresh spinach
02 -
2 cloves garlic, minced
03 -
1 tablespoon olive oil
04 -
1 cup roasted red peppers, drained and chopped
05 -
1 cup shredded low-moisture mozzarella cheese
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 salt
10 -
1/4 teaspoon black pepper
11 -
1 tablespoon olive oil
12 -
Toothpicks or kitchen twine, for securing
# Instructions:
01 -
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Toss in the spinach and stir until just wilted, about 2 minutes. Transfer to a bowl and let it cool slightly.
02 -
Stir the chopped roasted red peppers and shredded mozzarella into the cooled spinach until evenly combined.
03 -
Preheat the oven to 375°F (190°C). Lay each chicken breast flat and slice horizontally almost all the way through to create a wide pocket. Season the inside lightly with salt and pepper.
04 -
Divide the filling evenly among the chicken breasts. Press the filling in gently and close the opening. Secure with toothpicks if the breast does not stay closed on its own.
05 -
Mix the Italian seasoning, garlic powder, remaining olive oil, salt, and pepper. Brush over both sides of the chicken. Sear in a hot oven-safe skillet for 2 minutes per side until golden brown.
06 -
Transfer the skillet to the oven and bake for 20 to 25 minutes until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before serving.
# Good to know:
01 -
Let the chicken rest 5 minutes before slicing so the juices stay inside.
02 -
Use an instant-read thermometer to check for 165°F in the thickest part of the meat.