Roasted Red Pepper & Mozzarella Stuffed Chicken
Delightful roasted red pepper and mozzarella stuffed chicken that captivates the palate and impresses guests with its gourmet feel, perfect for both weeknight dinners and special occasions.
Ingredients
For the filling
- 1 cup shredded mozzarella cheese
- ½ cup roasted red peppers, chopped
- 2 tablespoons fresh basil, chopped
- ¼ teaspoon red pepper flakes (optional) For a spicy kick
For the chicken
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil (for searing)
For the sauce
- 2 cloves garlic, minced
- ½ cup chicken broth
- 2 tablespoons balsamic vinegar
Instructions
Preparation
- In a mixing bowl, combine the mozzarella, chopped roasted red peppers, fresh basil, and optional red pepper flakes. Mix well and set aside.
- Using a sharp knife, slice a pocket into each chicken breast. Season the inside and outside generously with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
Stuffing and Cooking
- Carefully fill each chicken breast pocket with the cheese mixture and secure the opening with toothpicks.
- In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear each chicken breast for 2-3 minutes on each side, until golden brown.
- Lower the heat and add minced garlic into the skillet, cooking for about 30 seconds until fragrant.
- Pour in chicken broth and balsamic vinegar, scraping the browned bits from the pan.
- Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 18-22 minutes until the internal temperature reaches 165°F (75°C).
- Allow the chicken to rest for about 5 minutes before slicing.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven set to low. Freeze for up to 2 months if well-wrapped.