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Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

A delicious stuffed chicken breast filled with roasted red peppers, fresh spinach, and mozzarella cheese, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

Chicken and Filling
  • 4 pieces boneless, skinless chicken breasts (about 6-8 ounces each)
  • 1 cup roasted red peppers, diced (jarred or homemade)
  • 1 cup fresh spinach, chopped
  • 1 cup mozzarella cheese, shredded
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • for garnish Fresh basil optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine the roasted red peppers, chopped spinach, mozzarella cheese, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined and set it aside.
  3. Use a sharp knife to create a pocket in each chicken breast. Be careful not to cut all the way through; you want just enough space for the filling.
  4. Spoon a generous amount of the filling into each pocket of the chicken breasts. You can secure the opening with toothpicks if you like ensuring none of the delicious filling escapes during cooking.
Cooking
  1. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the stuffed chicken breasts and sear them for 4-5 minutes on each side until they are golden brown.
  2. Transfer the skillet to the preheated oven and bake for about 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F or 74°C).
  3. Let the chicken rest for about 5 minutes before slicing. Garnish with fresh basil, if desired, and enjoy your delightful dish!

Notes

For a change, consider substituting fresh spinach with kale for a different flavor profile. Use a meat mallet to gently pound the chicken breasts for even cooking. Watch the cooking time closely to avoid dry chicken. Don’t hesitate to increase the amount of cheese; after all, more mozzarella is rarely a bad idea! Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to three months. To reheat, place the chicken in the oven at 350°F (175°C) for about 15-20 minutes.