SAVORY STUFFED CHICKEN WITH ROASTED RED PEPPERS, SPINACH AND MOZZARELLA
This flavorful dish features tender chicken breasts stuffed with a vibrant mixture of roasted red peppers, spinach, and mozzarella cheese. It's a delicious and impressive meal that's surprisingly easy to prepare.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds total)
- 1 (12 ounce) jar roasted red peppers, drained and chopped
- 5 ounces fresh spinach, wilted and squeezed dry
- 4 ounces mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
- Salt and pepper to taste
- Optional: ¼ cup grated Parmesan cheese
Instructions
- Prepare the chicken: Butterfly each chicken breast by slicing horizontally almost all the way through, creating a pocket.
- Make the filling: In a medium bowl, combine the chopped roasted red peppers, wilted spinach, shredded mozzarella cheese, minced garlic, Italian herbs, salt, and pepper. You can add the Parmesan cheese here as well.
- Stuff the chicken: Spoon the filling mixture evenly into the pockets of each chicken breast. Secure the opening with toothpicks if necessary.
- Season the chicken: Rub the chicken breasts with olive oil, salt, and pepper.
- Bake: Preheat oven to 375°F (190°C). Place the stuffed chicken breasts in a baking dish. Bake for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Serve: Let the chicken rest for a few minutes before slicing and serving.
Notes
- Spinach: Make sure to squeeze out as much moisture as possible from the wilted spinach to prevent the filling from being watery.
- Cheese: You can use other cheeses that melt well, such as provolone or Monterey Jack.
- Variations: You can add other ingredients to the filling, such as sun-dried tomatoes, artichoke hearts, or mushrooms.
- Cooking Time: Cooking times may vary slightly depending on the thickness of the chicken breasts. Use a meat thermometer to ensure the chicken is cooked through.
- Make-Ahead: You can prepare the stuffed chicken breasts ahead of time and refrigerate them until ready to bake. Add a few extra minutes to the baking time if baking from cold.