Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken Recipe

Introduction

This roasted red pepper, spinach, and mozzarella stuffed chicken is a flavorful and satisfying meal that combines tender chicken breasts with a cheesy, veggie-packed filling. It’s perfect for a weeknight dinner or a special occasion when you want something a little more impressive yet easy to prepare.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup roasted red peppers, chopped
• 1 cup fresh spinach, chopped
• 1 cup mozzarella cheese, shredded
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1 tablespoon balsamic vinegar (optional)
• Toothpicks or kitchen twine for securing chicken

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Using a sharp knife, carefully cut a pocket into each chicken breast by slicing horizontally through the thickest part, creating a “pocket” without cutting all the way through.
3. Step 3: Heat olive oil in a small pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
4. Step 4: Add chopped spinach to the pan and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.
5. Step 5: In a medium bowl, combine roasted red peppers, mozzarella, Parmesan cheese, cooked spinach mixture, oregano, basil, salt, and pepper. Mix well.
6. Step 6: Stuff each chicken breast with the filling, pressing gently to secure it inside. Use toothpicks or kitchen twine to close the openings.
7. Step 7: Heat a little more olive oil in the same pan over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
8. Step 8: Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes, until cooked through and the internal temperature reaches 165°F (74°C).
9. Step 9: Optionally, drizzle balsamic vinegar over the chicken just before serving for an extra touch of flavor.

Tips & Variations

• Use fresh herbs instead of dried for a brighter flavor, such as fresh basil and oregano.
• Try adding sun-dried tomatoes or artichoke hearts to the filling for a Mediterranean twist.
• For a creamier filling, mix in a spoonful of cream cheese or ricotta with the mozzarella.
• To keep the chicken moist, seal the edges well and avoid overcooking during baking.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave on medium power to avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the stuffed chicken breasts a few hours ahead and keep them covered in the refrigerator. Sear and bake them just before serving for best results.

What can I serve with stuffed chicken?

This dish pairs wonderfully with a simple green salad, roasted vegetables, or a side of rice or pasta to soak up any delicious juices.

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken Recipe

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4.6 from 55 reviews

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken recipe features tender chicken breasts filled with a savory mixture of roasted red peppers, fresh spinach, and melted mozzarella cheese, enhanced with herbs and garlic. The chicken is first seared for a golden crust and then baked to juicy perfection, making it an elegant yet easy-to-make entrée perfect for weeknight dinners or special occasions.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Low Fat

Ingredients

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Chicken and Stuffing

• 4 boneless, skinless chicken breasts
• 1 cup roasted red peppers, chopped
• 1 cup fresh spinach, chopped
• 1 cup mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Cooking and Finishing

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar (optional)
• Toothpicks or kitchen twine for securing chicken

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
2. Create Chicken Pockets: Using a sharp knife, carefully slice horizontally through the thickest part of each chicken breast to form a pocket for the stuffing, making sure not to cut all the way through.
3. Sauté Garlic: Heat olive oil in a small pan over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant.
4. Cook Spinach: Add the chopped spinach to the pan with garlic and cook for 2-3 minutes until wilted. Remove from heat and allow to cool slightly for easier mixing.
5. Prepare Stuffing Mixture: In a medium bowl, combine the roasted red peppers, mozzarella cheese, Parmesan cheese, wilted spinach mixture, dried oregano, dried basil, salt, and pepper. Mix well until everything is evenly distributed.
6. Stuff Chicken: Carefully fill each chicken breast pocket with the prepared mixture. Press the filling in gently to ensure it stays inside, then secure the opening with toothpicks or kitchen twine.
7. Sear Chicken: Heat a little more olive oil in the same pan over medium-high heat. Place the stuffed chicken breasts in the pan and sear each side for 2-3 minutes until a golden-brown crust forms.
8. Bake Chicken: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
9. Optional Finish: Just before serving, drizzle balsamic vinegar over the stuffed chicken breasts to add a tangy depth of flavor.

Notes

• Ensure not to slice the chicken breasts completely through to prevent the stuffing from spilling out.
• Searing the chicken before baking helps lock in moisture and adds flavorful browning.
• Use a meat thermometer to verify the chicken is fully cooked and safe to eat.
• You can substitute the mozzarella for provolone or fontina cheese for a different flavor.
• Remove toothpicks or twine before serving to avoid any choking hazards.

Keywords: Stuffed chicken, roasted red pepper, spinach, mozzarella, baked chicken, healthy chicken recipe