Here’s a delicious version of:
🧀 Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken Breasts
📝 Ingredients (Serves 4)
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4 boneless, skinless chicken breasts
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1 cup fresh spinach, chopped
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1/2 cup roasted red peppers, sliced (jarred or homemade)
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4 slices or 1 cup shredded mozzarella cheese
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2 cloves garlic, minced
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1 tbsp olive oil
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Salt & pepper to taste
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1/2 tsp Italian seasoning
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Toothpicks or kitchen twine (for securing)
👩🍳 Instructions
1. Prep the filling:
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In a skillet, heat olive oil over medium heat.
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Add garlic and sauté 30 seconds.
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Add spinach and cook until wilted (1–2 minutes). Remove from heat.
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Stir in roasted red peppers and mozzarella. Set aside.
2. Prepare the chicken:
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Carefully slice each chicken breast horizontally to create a pocket (don’t cut all the way through).
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Season inside and out with salt, pepper, and Italian seasoning.
3. Stuff the chicken:
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Spoon the spinach-pepper-cheese mixture evenly into each chicken breast.
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Secure with toothpicks or tie with kitchen twine.
4. Sear and bake:
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Optional but adds flavor: Sear stuffed chicken in a hot skillet with olive oil, 2–3 minutes per side, until golden.
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Transfer to a baking dish and bake at 375°F (190°C) for 20–25 minutes, or until internal temp reaches 165°F.
5. Serve:
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Let rest for 5 minutes before slicing.
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Drizzle with pan juices or serve with a balsamic glaze for extra flair.
🍽️ Serving Suggestions
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Pair with:
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Garlic mashed potatoes
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Herbed rice
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Roasted vegetables
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A crisp green salad
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🔁 Variations
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Vegetarian Option: Use large portobello mushroom caps or zucchini boats instead of chicken.
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Keto-Friendly: Keep it low-carb by skipping sides with starch.
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Add Protein: Mix a little cooked quinoa into the stuffing for extra fiber and protein.
Would you like a version for air fryer, slow cooker, or make-ahead meal prep?
