Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken
Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a flavorful, elegant dish that features juicy chicken breasts filled with a savory mixture of roasted red peppers, sautéed spinach, and melted mozzarella cheese. The chicken is seared to golden perfection and baked until tender, with the cheesy, vegetable-packed filling oozing out from the center. This dish is perfect for a dinner party or a special weeknight meal, offering a beautiful presentation and a delicious combination of textures and Mediterranean-inspired flavors. Serve with a side of vegetables or a light salad for a complete meal.
INGREDIENTS:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup roasted red peppers, thinly sliced
1 cup fresh spinach leaves
1 cup shredded mozzarella cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon paprika
Fresh parsley, chopped, for garnish (optional)
INSTRUCTIONS:
1. Preheat oven to 375°F (190°C). Grease a baking dish large enough to hold the chicken breasts in a single layer.
2. Using a sharp knife, make a horizontal slit along the side of each chicken breast to create a pocket for stuffing. Be careful not to cut all the way through.
3. Season the inside and outside of each chicken breast with salt and pepper to taste.
4. Stuff each chicken breast with roasted red pepper slices, fresh spinach leaves, and shredded mozzarella cheese. Press the edges of the chicken breast together to seal the stuffing inside.
5. In a small bowl, combine olive oil, minced garlic, dried basil, dried oregano, and paprika.
6. Brush the seasoned olive oil mixture over the stuffed chicken breasts, coating them evenly.
7. Place the stuffed chicken breasts in the prepared baking dish.
8. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear.
9. Remove from the oven and let the chicken rest for 5 minutes before serving.
10. Garnish with chopped fresh parsley, if desired, before serving.
Notes for Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
1. Preparing the Chicken:
Butterfly the Chicken: Carefully slice each chicken breast horizontally to create a pocket for the filling. Be sure not to cut all the way through to avoid the filling spilling out.
Pounding (Optional): Lightly pound the chicken breasts if they are unevenly thick, which helps with even cooking.
Season Well: Season the chicken inside and out with salt, pepper, and Italian herbs for maximum flavor before adding the filling.
2. Filling:
Roasted Red Peppers: Use jarred roasted red peppers for convenience, but drain them well to avoid adding too much moisture to the filling.
Sauteing the Spinach: Briefly saute the spinach in olive oil with garlic to remove excess moisture. This prevents the filling from becoming watery.
Mozzarella: Fresh mozzarella works best for a creamy, melty texture, but shredded mozzarella or another mild cheese like provolone can also be used.
Filling Tip: Layer the roasted red peppers, spinach, and mozzarella in the chicken pocket, making sure not to overfill.
3. Cooking Method:
Searing: Sear the stuffed chicken breasts in a hot skillet with olive oil to create a golden, crispy exterior. This step locks in moisture and flavor.
Baking: After searing, transfer the chicken to the oven and bake at 375°F (190°C) for about 15-20 minutes or until the internal temperature reaches 165°F. This ensures the chicken is fully cooked while keeping it juicy.
Toothpicks: Secure the edges of the chicken with toothpicks to hold the filling in place while cooking.
4. Serving Suggestions:
Sauce Option: Drizzle with a balsamic glaze or serve with a marinara sauce for added flavor.
Side Dishes: Pair with roasted vegetables, mashed potatoes, or a light salad to complement the richness of the chicken.
Presentation: Slice the stuffed chicken on a bias to showcase the colorful filling for an impressive presentation.
5. Storage:
Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the texture without drying out the chicken.
6. Variations:
Cheese Options: Swap mozzarella for provolone, goat cheese, or feta for a different flavor profile.
Vegetable Variations: Add sun-dried tomatoes, mushrooms, or artichokes to the filling for more texture and flavor.
Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes
Kcal: 320 kcal | Servings: 4 servings