Roasted Red Pepper, Spinach, and Mozzarella
This delicious dish features tender chicken breasts filled with roasted red peppers, fresh spinach, and creamy mozzarella cheese. It's a perfect combination of flavors that is sure to impress your family or guests.
Equipment
- 1 baking dish (9x13 inch)
- 1 skillet
- 1 mixing bowl
- 1 meat mallet or rolling pin
- 1 aluminum foil
Ingredients
- 4 pieces boneless, skinless chicken breasts About 6 ounces each.
- 1 cup roasted red peppers Chopped.
- 2 cups fresh spinach Chopped.
- 1 cup mozzarella cheese Shredded.
- 2 cloves garlic Minced.
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning Optional.
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the chopped roasted red peppers, spinach, mozzarella cheese, garlic, Italian seasoning, salt, and pepper. Mix well to combine all the ingredients.
- Place the chicken breasts on a cutting board. Using a sharp knife, cut a pocket in each chicken breast by slicing horizontally but not all the way through.
- Gently pound the chicken breasts to even them out using a meat mallet or rolling pin.
- Stuff each chicken breast pocket generously with the spinach and cheese mixture. Secure the openings with toothpicks if necessary.
- Heat the olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until browned.
- Transfer the seared chicken breasts to a baking dish. If desired, cover with aluminum foil to retain moisture.
- Bake in the preheated oven for about 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the oven and let it rest for 5 minutes before serving.
Notes
You can serve these stuffed chicken breasts with a side salad or roasted vegetables for a complete meal. If you prefer more cheese, feel free to add extra mozzarella on top before baking for a bubbly finish.