Ingredients
- Boneless, skinless chicken breasts: 4 medium
- Roasted red peppers (jarred, drained): 1 cup, chopped
- Fresh spinach: 5 ounces, chopped
- Mozzarella cheese (shredded): 1 cup
- Olive oil: 2 tablespoons
- Garlic powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Prepare the chicken by slicing a pocket horizontally into the side of each chicken breast, being careful not to cut all the way through.
- Step 3: In a medium bowl, combine the chopped roasted red peppers, chopped spinach, shredded mozzarella cheese, garlic powder, salt, and pepper.
- Step 4: Stuff each chicken breast pocket with the red pepper, spinach, and mozzarella mixture.
- Step 5: Drizzle the stuffed chicken breasts with olive oil and place them in the prepared baking dish.
- Step 6: Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.
Notes
- Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat stuffed chicken in the oven at 350°F (175°C) for best results, to maintain the cheese's melty texture.
- Serve alongside a light salad with a lemon vinaigrette to complement the richness of the filling.
- Chef's tip: Pat the spinach dry before mixing to prevent a watery filling and ensure a better sear on the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American