Juicy Chicken Breasts Stuffed with Roasted Red Peppers, Wilted Spinach, and Melted Mozzarella
Ingredients:
4 boneless, skinless chicken breasts
1 cup roasted red peppers, sliced
1 ½ cups fresh spinach, wilted
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon olive oil
Salt and black pepper to taste
Toothpicks or kitchen twine to secure
Optional: fresh parsley for garnish
Directions:
Preheat oven to 375°F (190°C).
Carefully slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
Season the inside and outside of the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
Stuff each pocket with a few roasted red pepper slices, a handful of wilted spinach, and ¼ cup of shredded mozzarella.
Secure the edges of each breast with toothpicks or tie with kitchen twine to hold the stuffing inside.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each stuffed chicken breast for 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).
Remove from the oven, let rest for 5 minutes, then remove toothpicks or twine and garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 355 kcal | Servings: 4 servings
