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Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken
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This Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken recipe features tender boneless, skinless chicken breasts stuffed with a vibrant and flavorful mixture of roasted red peppers, fresh spinach, and creamy mozzarella. It’s a quick yet luxurious dish perfect for weeknight dinners or special occasions, offering a healthy and comforting meal packed with color, texture, and Mediterranean-inspired flavors.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil, divided
  • Salt and pepper, to taste
  • 1 tsp dried Italian herbs (oregano, basil blend)

Filling

  • 1 cup roasted red peppers, sliced into thin strips
  • 2 cups fresh spinach
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • Salt and pepper, to taste
  • 1 tsp dried Italian herbs (oregano, basil blend)

Instructions

  1. Prepare the Filling: Sauté fresh spinach in 1 tablespoon of olive oil with minced garlic over medium heat until just wilted. Remove from heat and let cool. In a bowl, combine the cooled spinach, roasted red pepper strips, shredded mozzarella, salt, pepper, and dried Italian herbs to create the flavorful filling.
  2. Butterfly the Chicken Breasts: Using a sharp knife, carefully slice each chicken breast horizontally without cutting all the way through, creating a pocket or allowing it to open flat for stuffing.
  3. Stuff the Chicken: Evenly fill each chicken breast pocket with the prepared spinach, roasted red pepper, and mozzarella mixture. Secure the edges using toothpicks or kitchen twine to keep the filling inside during cooking.
  4. Season and Sear: Lightly season the outside of the stuffed chicken breasts with salt, pepper, and a sprinkle of dried Italian herbs. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat and sear the chicken on both sides until golden brown, about 3–4 minutes per side.
  5. Bake to Perfection: Transfer the seared stuffed chicken breasts to a preheated oven at 375°F (190°C) and bake for about 20 minutes, or until the chicken is fully cooked through (internal temperature reaches 165°F/74°C) and the cheese inside is melted and bubbly.
  6. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before slicing to allow the juices to redistribute, ensuring tender and moist chicken.

Notes

  • Butterfly Carefully: Slice the chicken evenly and gently to avoid tearing the meat.
  • Use Fresh Ingredients: Fresh spinach and quality roasted red peppers improve flavor significantly.
  • Don’t Overfill: Stuff enough filling to taste but avoid bursting the chicken breasts.
  • Sear First: Browning seals moisture and adds color before baking.
  • Check Internal Temperature: Cook chicken to at least 165°F (74°C) for safety.
  • Rest the Meat: Let the chicken rest after baking for maximum tenderness.

Nutrition

Keywords: stuffed chicken, roasted red peppers, spinach, mozzarella, healthy dinner, gluten free, quick recipe, baked chicken, Mediterranean flavors

Find it online: https://mealsbysarah.com/roasted-red-pepper-spinach-mozzarella-stuffed-chicken/