Stuffed Chicken Breast with Roasted Red Peppers, Spinach, and Mozzarella
A delightful dish featuring juicy chicken breasts filled with roasted red peppers, spinach, and mozzarella, perfect for family dinners or date nights.
Ingredients
Chicken and Filling
- 4 pieces boneless, skinless chicken breasts tender and juicy, perfect for stuffing.
- 1 cup roasted red peppers, sliced sweet and smoky, adding depth to the filling.
- 1.5 cups fresh spinach vibrant green, packed with nutrients.
- 3 cloves garlic, minced aromatic and flavorful, elevating the dish.
- 4 slices fresh mozzarella creamy, rich, and melty - the heart of this dish.
Seasoning and Cooking
- to taste salt and freshly ground black pepper a simple seasoning that enhances the dish’s flavor.
- 2 tablespoons olive oil adds healthy fat and enhances flavor.
- 1 tablespoon butter (optional) brings richness and depth.
For Securing
- to taste toothpicks or kitchen twine keeps everything neatly tucked inside.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or oven-safe skillet with olive oil.
- Pat the chicken breasts dry with paper towels. Carefully cut a horizontal slit into the side of each breast to form a pocket.
- Season both sides of each chicken breast with salt and pepper.
- In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds.
- Add the sliced roasted red peppers and fresh spinach. Sauté until the spinach wilts, about 2–3 minutes. Remove from heat.
- Stuff each chicken breast with the pepper-spinach mixture and a slice of mozzarella. Secure with toothpicks or kitchen twine.
Cooking
- In the same skillet, heat the remaining tablespoon of olive oil. Sear each stuffed chicken breast for about 2–3 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes, then slice and serve.
Notes
Consider serving with roasted vegetables, creamy mashed potatoes, or a fresh salad. Store leftovers in the refrigerator.