Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
A delightful stuffed chicken dish combining roasted red peppers, fresh spinach, and gooey mozzarella, perfect for family gatherings or special occasions.
Ingredients
Chicken and Filling
- 4 pieces boneless, skinless chicken breasts Ensure uniform size for even cooking.
- 1 cup roasted red peppers, chopped Can use store-bought roasted peppers for convenience.
- 1 cup fresh spinach, chopped Cook until wilted.
- 1 cup mozzarella cheese, shredded Can substitute with provolone for a sharper flavor.
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
- 1 tablespoon balsamic vinegar (optional) For drizzling before serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut a pocket into each chicken breast using a sharp knife, leaving one side intact.
- Heat olive oil in a small pan over medium heat. Add minced garlic and sauté for about 1 minute or until fragrant.
- Add chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and set aside to cool.
- In a medium bowl, mix roasted red peppers, mozzarella cheese, Parmesan, spinach mixture, oregano, basil, salt, and pepper until well combined.
- Stuff each chicken breast with the filling, pressing gently to ensure it stays inside. Secure the openings with toothpicks or kitchen twine.
Cooking
- In the same pan, add a bit more olive oil and heat over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
- Transfer the seared chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until cooked through (internal temperature should reach 165°F / 74°C).
- Drizzle balsamic vinegar over the stuffed chicken just before serving for extra flavor.
Notes
For serving, slice the chicken to reveal the colorful filling. It pairs well with a crisp salad, roasted vegetables, or pasta.