Description
Roasted Red Pepper Spinach Mozzarella Stuffed Chicken features tender chicken breasts enveloping a savory filling of wilted spinach, roasted red peppers, and melty mozzarella—simple to make yet elegant enough for any occasion.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, chopped
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add spinach and sauté for 2–3 minutes until wilted; remove from heat.
- In a bowl, combine the wilted spinach, chopped roasted red peppers, and shredded mozzarella until evenly mixed.
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Fill each pocket with 1/4 to 1/3 cup of the spinach–pepper–cheese mixture, pressing gently to secure.
- Season both sides of each stuffed chicken breast with garlic powder, salt, and black pepper.
- Place the stuffed breasts into a baking dish and bake for 25–30 minutes, or until the chicken is cooked through (165°F / 74°C internal temperature) and juices run clear.
- Let rest for a few minutes before serving to settle the juices.
Notes
- Add fresh basil or parsley to the filling for herby brightness.
- Swap mozzarella with provolone or fontina for a richer flavor profile.
- Stir in red pepper flakes for a spicy kick.
- Use sun-dried tomatoes instead of roasted red peppers for a tangy twist.
- For a smoky char, grill the stuffed chicken breasts instead of baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 110mg
