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This roasted red pepper spinach and mozzarella stuffed chicken brings together melty cheese tangy peppers and fresh spinach soaked in all the delicious juices It looks fancy but is surprisingly simple to prepare You can dress it with a drizzle of balsamic or serve it with greens for a quick meal My mom once called it five star restaurant worthy and she has high standards
I first made this on a busy weeknight and was amazed at how effortlessly it came together Now it’s a regular request in my house
Ingredients
- Chicken breasts: choose the plumpest ones for a juicy filling
- Jarred roasted red peppers: add a sweet smoky tang make sure to drain them well
- Fresh spinach: brings a vibrant color and mild flavor
- Shredded mozzarella: melts beautifully for that gooey cheese pull
- Olive oil: helps sear the chicken and keeps it moist opt for extra virgin for best taste
Step-by-Step Instructions
- Slicing the pockets:
- Slice a deep pocket into each chicken breast careful not to cut all the way through this holds the filling inside perfectly
- Preparing the spinach:
- Cook the fresh spinach in a hot pan just until it wilts then press it dry with a paper towel to avoid sogginess inside the chicken
- Prepping the peppers:
- Drain the roasted red peppers well and chop into bite size pieces to evenly distribute the flavor in each bite
- Stuffing the chicken:
- Season the inside of each pocket lightly with salt and pepper then stuff with a bit of spinach roasted red peppers and a generous handful of shredded mozzarella
- Securing the filling:
- Fold the chicken shut and secure with toothpicks if needed this prevents the filling from leaking out during cooking
- Searing the chicken:
- Heat olive oil in an oven safe skillet and sear the stuffed breasts on both sides until golden brown this adds flavor and locks in moisture
- Finishing in the oven:
- Transfer the skillet to a preheated oven and bake until the chicken is cooked through and the cheese inside is melted and oozy
- Serving:
- Spoon any pan juices over the top for extra flavor and serve immediately with your favorite sides
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Storage Tips
Store leftovers in an airtight container and refrigerate for up to three days Reheat gently to keep the cheese melted and the chicken juicy
Ingredient Substitutions
Try provolone or feta cheese for a different flavor profile Roasted red peppers can be swapped with sun dried tomatoes for a twist Fresh kale can replace spinach if you want a heartier green
Serving Suggestions
Serve with steamed green beans or asparagus for a fresh side Roasted sweet potato fries add a nice crunch and a touch of sweetness Leftover stuffed chicken slices make a great addition to salads or wraps
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Common Recipe Questions
- → Can I use different cheeses for the filling?
Yes, mozzarella can be swapped with provolone or feta for a different creamy texture and flavor profile.
- → How do I prevent the chicken from bursting open while cooking?
Avoid overstuffing the chicken breasts and secure them with toothpicks if needed to keep the filling inside.
- → What is the best way to wilt spinach for the stuffing?
Lightly sauté spinach in a pan until just wilted, then drain on paper towels to remove excess moisture before stuffing.
- → Can I prepare this dish ahead of time?
Yes, you can stuff the chicken breasts in advance and refrigerate them before cooking to save time on busy days.
- → What sides pair well with this chicken dish?
Steamed green beans, asparagus, or sweet potato fries complement the flavors nicely and add color to the plate.
- → Is it okay to use jarred roasted red peppers?
Absolutely, jarred roasted red peppers are convenient and work well; just drain and chop them for stuffing.