Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

🐔 Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

Tender chicken breasts filled with a savory, colorful mix of roasted red peppers, fresh spinach, and gooey mozzarella. Juicy, flavorful, and perfect for weeknight dinners or elegant occasions.

📋 Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fresh spinach (packed)
• 1 cup roasted red peppers, thinly sliced
• 1 cup mozzarella cheese, shredded or sliced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning (or mix of oregano, basil, thyme)
• Salt & black pepper, to taste
• 2 tbsp olive oil
• Toothpicks (to secure the filling)

🍳 Instructions

Step 1: Preheat Oven

Preheat oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.

Step 2: Prepare Chicken

Using a sharp knife, slice each chicken breast horizontally to create a pocket. Do not cut all the way through.
Season both sides (and inside the pocket) with garlic powder, onion powder, Italian seasoning, salt, and pepper.

Step 3: Stuff Chicken

Fill each chicken breast with:

• A handful of spinach
• A few slices of roasted red pepper
• About ¼ cup of mozzarella

Secure the opening with toothpicks to hold the filling inside.

Step 4: Optional – Sear for Flavor

In an oven-safe skillet, heat olive oil over medium-high.
Sear each stuffed chicken breast for 2–3 minutes per side until golden brown.

Step 5: Bake

Transfer the chicken to the oven (in the skillet or baking dish).
Bake for 25–30 minutes, or until the internal temp reaches 165°F (74°C).

Step 6: Rest & Serve

Let chicken rest for 5 minutes. Remove toothpicks and slice or serve whole. Pair with your favorite sides.

🍽 Serving Suggestions

• Roasted Potatoes with garlic & rosemary
• Quinoa Salad with cucumber, tomato & lemon vinaigrette
• Steamed Asparagus or sautéed green beans
• Garlic Bread or crusty baguette

💡 Tips for Success

• Don’t overfill the chicken or it may burst open while baking.
• Marinate chicken in lemon juice, olive oil, and herbs for extra flavor.
• Use a meat thermometer to ensure safe cooking (165°F internal temperature).
• Leftovers? Slice and serve in wraps, salads, or sandwiches!

🧠 FAQs

Q: Can I prep it ahead of time?
A: Yes! Stuff and refrigerate chicken up to 6 hours ahead. Bake just before serving.

Q: Can I use different cheese or greens?
A: Definitely—try provolone, goat cheese, or sautéed kale instead of mozzarella and spinach.

Q: What if I skip searing?
A: That’s fine! Baking alone still produces juicy, flavorful chicken—searing just adds more texture and visual appeal.

📊 Nutrition (Per Serving)

• Calories: 400
• Protein: 40g
• Sodium: 600mg
• Total Time: 45 minutes
• Prep: 15 mins | Cook: 30 mins