Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
A flavorful dish featuring tender chicken breasts stuffed with roasted red peppers, fresh spinach, and gooey mozzarella cheese, perfect for weeknight dinners or special occasions.
Ingredients
Chicken and Stuffing Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup roasted red peppers, chopped
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded Use fresh mozzarella for better texture.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon balsamic vinegar (optional) Drizzle for added flavor.
- toothpicks or kitchen twine for securing chicken
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Using a sharp knife, carefully cut a pocket into each chicken breast by slicing horizontally through the thickest part.
- In a small pan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped spinach to the pan and cook for 2-3 minutes until wilted, then remove from heat to cool slightly.
- In a medium bowl, combine the roasted red peppers, mozzarella cheese, Parmesan cheese, spinach mixture, oregano, basil, salt, and pepper. Mix well.
Cooking
- Stuff each chicken breast with the mixture and secure the opening with toothpicks or kitchen twine.
- In the same pan, heat a little more olive oil over medium-high heat and sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
- Transfer the seared chicken breasts to a baking dish and place them in the oven. Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Serving
- Serve hot, paired with a light salad or seasoned veggies. Optionally drizzle with balsamic reduction.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (175°C) until warmed through.