Stuffed Chicken Red Peppers Spinach (Print-Friendly Version)
Juicy chicken envelops red peppers, spinach, and mozzarella, baked until golden with a savory, gooey finish.
# What You'll Need:
→ Main Components
01 -
4 boneless, skinless chicken breasts
02 -
120 g roasted red peppers, chopped
03 -
60 g fresh spinach, chopped
04 -
90 g mozzarella cheese, shredded
→ Seasonings and Aromatics
05 -
2 tablespoons olive oil
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon dried oregano
09 -
0.5 teaspoon black pepper
10 -
1 teaspoon salt
11 -
2 tablespoons fresh basil, chopped
→ Finishing Touches
12 -
40 g Parmesan cheese, grated
13 -
1 tablespoon balsamic vinegar
# How to Make It:
01 -
Preheat the oven to 190°C.
02 -
Place chicken breasts on a clean surface and gently cut horizontally to create a pocket, ensuring not to cut through entirely.
03 -
Drizzle olive oil over both sides of the chicken breasts and season evenly with garlic powder, onion powder, oregano, black pepper, and salt.
04 -
In a bowl, combine roasted red peppers, chopped spinach, shredded mozzarella, and fresh basil.
05 -
Fill each chicken breast with the prepared mixture, then fold to enclose the stuffing.
06 -
Use toothpicks to seal the edges and keep the filling inside during cooking.
07 -
Heat a skillet over medium heat with a small amount of olive oil. Sear the stuffed chicken breasts on each side for 2-3 minutes until golden.
08 -
Transfer seared chicken breasts to a baking dish. Drizzle each with balsamic vinegar and sprinkle grated Parmesan evenly over the top.
09 -
Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the internal temperature reaches 74°C.
10 -
Remove chicken from the oven and allow it to rest for 5 minutes. Carefully remove toothpicks before serving.
# Additional Tips:
01 -
Create a deep pocket in the chicken without cutting all the way through for best stuffing results.
02 -
Monitor the internal temperature to 74°C to ensure doneness while retaining juiciness.
03 -
Part-skim mozzarella and reduced Parmesan may be used for a lighter option.
04 -
Substitute mozzarella with provolone or goat cheese for a different flavor profile.
05 -
Resting after baking allows juices to redistribute for optimum tenderness.