Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
This delicious and visually appealing dish features juicy chicken breasts stuffed with a flavorful mixture of roasted red peppers, fresh spinach, and creamy mozzarella cheese. Perfect for a weeknight dinner or a special occasion!
Equipment
- 1 oven
- 1 baking dish
- 1 mixing bowl
- 1 skillet
- 1 toothpicks or kitchen twine
- 1 cutting board
- 1 cooking spray or olive oil
Ingredients
- 4 pieces boneless, skinless chicken breasts About 6 oz each.
- 1 cup fresh spinach Chopped.
- ½ cup roasted red peppers Chopped.
- 1 cup mozzarella cheese Shredded.
- 2 tablespoons cream cheese Softened.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste seasoning salt and pepper
- pieces toothpicks or kitchen twine To secure chicken.
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the chopped spinach, roasted red peppers, mozzarella cheese, and cream cheese. Mix until well combined. Season with salt, pepper, garlic powder, and Italian seasoning. Set aside.
- Take each chicken breast and make a pocket by slicing horizontally into the thickest part without cutting all the way through. Repeat this for all the chicken breasts.
- Stuff each chicken pocket generously with the spinach and cheese mixture. Secure the openings with toothpicks or tie with kitchen twine.
- Heat olive oil in a skillet over medium heat. Once hot, add the stuffed chicken breasts. Sear each side for about 3-4 minutes until golden brown.
- Transfer the seared chicken breasts to a baking dish. Bake in the preheated oven for 20-25 minutes or until the internal temperature of the chicken reaches 165°F (75°C).
- Remove from the oven, let rest for about 5 minutes, and then remove the toothpicks or twine before serving.
Notes
You can serve this dish with a side salad or steamed vegetables for a complete meal. Feel free to customize the stuffing by adding other ingredients like sun-dried tomatoes or different cheeses. Leftovers can be stored in an airtight container in the fridge for up to 3 days.