Description
A flavorful and elegant chicken dish that’s stuffed with creamy mozzarella, sweet roasted red peppers, and sautéed spinach. This protein-packed entrée is pan-seared and oven-baked to perfection. Ideal for weeknights or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 1/2 cups fresh spinach (or 1/2 cup frozen, thawed and squeezed dry)
- 3/4 cup roasted red peppers, chopped
- 1 cup shredded or sliced mozzarella cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil (divided)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp paprika (optional)
- Toothpicks or kitchen twine (for securing)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, warm 1 tbsp olive oil. Add minced garlic and cook for 30 seconds. Add spinach and sauté until wilted. Remove from heat and stir in roasted red peppers and mozzarella.
- Butterfly the chicken breasts by slicing horizontally to create a pocket. Do not cut all the way through.
- Spoon filling evenly into each chicken breast. Close and secure edges with toothpicks or twine.
- Rub the outside of the chicken with the remaining olive oil. Season with salt, pepper, Italian seasoning, and paprika.
- Heat an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 3–4 minutes per side until golden.
- Transfer skillet to the oven and bake for 15–20 minutes, or until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before removing toothpicks/twine and serving.