Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken Recipe
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup roasted red peppers, sliced (jarred or homemade)
1 cup fresh spinach, roughly chopped
1 cup mozzarella cheese, shredded or sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Toothpicks (to secure chicken)
Instructions:
Step 1: Prepare the Chicken
Butterfly the Chicken: Use a sharp knife to cut each chicken breast horizontally, creating a pocket, but don’t slice all the way through.
Season the Chicken: Season both sides of the chicken breasts with salt, pepper, Italian seasoning, and smoked paprika.
Step 2: Make the Stuffing
Prepare the Filling: In a skillet over medium heat, add 1 tablespoon olive oil and sauté the minced garlic for about 30 seconds until fragrant.
Add Spinach: Add the chopped spinach and cook until wilted (about 2-3 minutes). Remove from heat.
Assemble the Filling: In a bowl, mix the cooked spinach, roasted red peppers, and mozzarella cheese.
Step 3: Stuff the Chicken
Fill the Chicken: Open each chicken breast and evenly distribute the roasted red pepper, spinach, and mozzarella mixture inside the pockets.
Secure with Toothpicks: Use toothpicks to close the chicken breasts and secure the filling inside.
Step 4: Cook the Chicken
Preheat Oven: Preheat your oven to 375°F (190°C).
Sear the Chicken: In the same skillet, heat a little more olive oil over medium-high heat. Sear the stuffed chicken breasts for about 3-4 minutes per side, until they develop a nice golden-brown crust.
Transfer to Oven: Transfer the seared chicken breasts to a baking dish or keep them in the oven-safe skillet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
Step 5: Serve
Let it Rest: Let the chicken rest for a few minutes before slicing to keep the juices inside.
Serve: Serve with your favorite side dishes like roasted vegetables, rice, or a fresh salad.