Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
This delicious Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken recipe features tender chicken breasts filled with a savory mixture of roasted red peppers, fresh spinach, and creamy mozzarella. It is perfect for a weeknight dinner or impressing guests at a gathering.
Equipment
- 1 baking dish
- 1 mixing bowl
- 1 skillet
- 1 cutting board
- 1 toothpicks or kitchen twine
- 1 cooking spray
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds total.
- 1 cup roasted red peppers, chopped Jarred or homemade.
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 3 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- as needed cooking spray
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the sautéed spinach, roasted red peppers, and shredded mozzarella cheese. Season with Italian seasoning, salt, and pepper.
- Prepare the chicken breasts by slicing them horizontally to create a pocket, being careful not to cut all the way through.
- Stuff each chicken breast with the roasted red pepper and spinach mixture, securing the openings with toothpicks or tying them with kitchen twine.
- Lightly spray a baking dish with cooking spray and place the stuffed chicken breasts inside.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove from the oven and let rest for 5 minutes. Remove toothpicks or twine before serving.
Notes
For added flavor, you can marinate the chicken breasts in olive oil, lemon juice, and herbs for a few hours before stuffing.
Serve the stuffed chicken with a side of salad or roasted vegetables for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days.