Description
A flavorful and healthy recipe featuring boneless chicken breasts stuffed with a delicious blend of roasted red peppers, fresh spinach, and melted mozzarella cheese. This dish is seared to perfection and baked to juicy tenderness, making it a perfect dinner option that combines vibrant vegetables with savory cheese and herbs.
Ingredients
Scale
Chicken and Stuffing
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 cup roasted red peppers, chopped (fresh or jarred)
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
Seasonings and Oils
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken.
- Sauté Garlic: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, releasing its aroma.
- Cook Spinach: Add the chopped spinach to the skillet with garlic and cook until wilted, about 2-3 minutes. Remove from heat to stop cooking.
- Mix Stuffing: In a mixing bowl, combine the sautéed spinach, chopped roasted red peppers, and shredded mozzarella cheese. Stir well so all ingredients are evenly mixed.
- Create Chicken Pockets: Using a sharp knife, carefully slice horizontally into each chicken breast to create a pocket, being careful not to cut through entirely.
- Season Chicken: Season both the inside and outside of the chicken breasts with salt, pepper, and Italian seasoning for balanced flavor.
- Stuff Chicken: Fill each chicken breast pocket with the prepared roasted red pepper, spinach, and mozzarella mixture. Use toothpicks if necessary to secure the openings.
- Sear Chicken: In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear each stuffed chicken breast for 3-4 minutes per side until golden brown, locking in juices.
- Bake: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
- Rest and Serve: Allow the chicken to rest for a few minutes after baking. Remove toothpicks, slice, and serve warm for a delicious meal.
Notes
- If using jarred roasted red peppers, drain them well to prevent excess moisture in the stuffing.
- For extra flavor, marinate chicken with Italian seasoning and olive oil for 30 minutes before stuffing.
- Ensure the chicken is not overstuffed to avoid tearing during searing or baking.
- Use a meat thermometer to accurately check chicken doneness and avoid undercooking.
- To keep the chicken moist, do not overbake; remove once it hits 165°F internal temperature.
- You can substitute mozzarella with provolone or fontina for a different cheese flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 110 mg
Keywords: stuffed chicken breast, roasted red pepper, spinach, mozzarella, easy chicken recipe, healthy dinner, Italian seasoning
