Roasted Red Pepper Chicken (Print Version)
Chicken stuffed with roasted peppers, mozzarella, and spinach—a delightful dinner option.
# Ingredients:
→ Chicken & Filling
01 -
4 boneless, skinless chicken breasts
02 -
1 cup roasted red peppers, sliced
03 -
1 1/2 cups fresh spinach
04 -
1 cup shredded mozzarella cheese
05 -
2 cloves garlic, minced
06 -
2 tablespoons olive oil
07 -
1 teaspoon Italian seasoning
08 -
1/2 teaspoon paprika
09 -
Salt and pepper, to taste
10 -
Toothpicks or kitchen twine, for securing
# Steps:
01 -
Preheat the oven to 400°F (200°C).
02 -
In a skillet over medium heat, add 1 tablespoon olive oil and sauté the spinach and garlic until wilted, about 2–3 minutes. Set aside.
03 -
Cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
04 -
Season the outside and inside of each chicken breast with salt, pepper, Italian seasoning, and paprika.
05 -
Stuff each pocket with sautéed spinach, roasted red peppers, and mozzarella cheese.
06 -
Secure the openings with toothpicks or kitchen twine.
07 -
Heat the remaining tablespoon of olive oil in an oven-safe skillet. Sear the stuffed chicken breasts for 3–4 minutes per side, until golden brown.
08 -
Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
09 -
Remove toothpicks or twine before serving.
# Notes:
01 -
Use provolone or fontina cheese for a different cheesy twist.
02 -
Add fresh basil leaves inside for an extra burst of flavor.
03 -
Serve with roasted vegetables, mashed potatoes, or a fresh green salad.