Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

4 boneless, skinless chicken breasts

Salt & pepper to taste

1 tsp garlic powder

1 tsp Italian seasoning

1 tbsp olive oil (for searing)

Stuffing:

1 cup fresh spinach (chopped)

1/2 cup roasted red peppers (sliced thin or chopped)

1 cup shredded mozzarella (or sliced fresh mozzarella)

2 cloves garlic (minced)

Optional: 2 tbsp cream cheese (for extra creaminess)

 

Instructions:

1. Preheat oven to 375°F (190°C).

2. Prepare the chicken:

Butterfly each chicken breast (slice through the middle horizontally, but not all the way through, so you can open it like a book).

Season both sides with salt, pepper, garlic powder, and Italian seasoning.

3. Make the filling:

In a bowl, mix together the spinach, roasted red peppers, mozzarella, garlic, and cream cheese if using.

4. Stuff the chicken:

Spoon the filling into each butterflied chicken breast and fold closed.

Secure with toothpicks if needed.

5. Sear the chicken:

Heat olive oil in an oven-safe skillet over medium-high heat.

Sear the chicken for 2–3 minutes per side until golden brown.

6. Bake:
Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the chicken is cooked through (internal temp should be 165°F / 74°C).

7. Rest & serve:

Let rest for 5 minutes before slicing.

Great with garlic mashed potatoes, rice, or a simple green salad.