Roasted Red Pepper Stuffed Chicken (Print-Friendly Version)
Tender chicken breasts filled with roasted peppers, spinach, and melted mozzarella cheese.
# What You'll Need:
→ Main Ingredients
01 -
4 chicken breasts, plump and trimmed
02 -
1 jar roasted red peppers, drained and sliced
03 -
2 cups fresh spinach
04 -
1 cup shredded mozzarella cheese
05 -
2 tablespoons extra virgin olive oil
# How to Make It:
01 -
Wilt fresh spinach in a pan until just softened, then set aside on paper towels to drain excess moisture.
02 -
Slice a deep pocket into each chicken breast, being careful not to cut through completely. Season the inside of each pocket with salt and pepper.
03 -
Fill each chicken pocket with a generous spoonful of wilted spinach, chopped roasted red peppers, and shredded mozzarella cheese. Secure pockets with toothpicks if necessary.
04 -
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts on both sides until golden brown, about 3 minutes per side.
05 -
Transfer skillet to a preheated oven at 375°F (190°C). Bake for 15 to 20 minutes until chicken is cooked through and cheese is melted and bubbly.
06 -
Remove chicken from oven and let rest a few minutes. Spoon pan juices over the top before serving to enhance flavor.
# Additional Tips:
01 -
Do not overstuff the chicken pockets to prevent tearing during cooking.
02 -
Use a cast iron or oven-safe skillet for optimal searing and easy transfer to oven.
03 -
Pat roasted peppers dry to avoid excess moisture in the filling.