Print

Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken
Print Recipe

Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken is a vibrant and wholesome dish featuring tender chicken breasts filled with a creamy mixture of roasted red peppers, fresh spinach, and melted mozzarella cheese. This easy-to-make, nutrient-packed recipe delivers a perfect balance of sweet, savory, and creamy flavors, making it ideal for weeknight dinners or special occasions. The stuffed chicken breasts are seared to lock in moisture and baked until juicy and flavorful, offering a delightful meal that pleases both family and guests.

Ingredients

Scale

Main Ingredients

  • 2 large chicken breasts (butterflied)
  • 1/2 cup roasted red peppers, chopped
  • 2 cups fresh spinach leaves
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon dried Italian herbs (basil and oregano)

Instructions

  1. Prepare the Filling: Sauté fresh spinach with minced garlic in 1 tablespoon olive oil over medium heat until wilted. Remove from heat and let cool slightly. In a bowl, combine the sautéed spinach, chopped roasted red peppers, and shredded mozzarella cheese, mixing gently to create the filling.
  2. Butterfly the Chicken Breasts: Carefully slice each chicken breast horizontally, creating a pocket without cutting all the way through. For even cooking, gently pound the chicken breasts to an even thickness before slicing.
  3. Stuff and Secure: Spoon the prepared filling evenly into each chicken pocket. Fold the chicken breast closed and secure with toothpicks or kitchen twine to prevent the filling from leaking during cooking.
  4. Season and Sear: Season the outside of the stuffed chicken breasts generously with salt, black pepper, and dried Italian herbs. Heat the remaining 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 chicken breasts to a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F / 74°C) and the cheese inside is melted and bubbly.
  6. Rest Before Serving: Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute and remain inside the meat.
  7. Serve: Garnish with freshly chopped basil or parsley and a drizzle of balsamic glaze if desired. Serve alongside chosen side dishes.

Notes

  • Pound chicken breasts gently before butterflying to ensure even cooking and easier stuffing.
  • Use just enough filling to avoid tearing or leaking during cooking.
  • Let the chicken rest for 5 minutes after baking to keep it juicy.
  • Remove all toothpicks before serving to ensure safety.
  • Fresh spinach and quality mozzarella greatly enhance the flavor and texture.

Nutrition

Keywords: stuffed chicken, roasted red pepper, spinach, mozzarella, baked chicken, healthy dinner, gluten free, easy recipe, stuffed chicken breast

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