Description
Juicy chicken breasts stuffed with smoky roasted red peppers, fresh spinach, and gooey mozzarella cheese, seared to golden perfection and baked until tender and flavorful.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, sliced
- 2 cups fresh spinach
- 1 cup mozzarella cheese, sliced or shredded
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Toothpicks or kitchen twine (for securing the chicken)
Instructions
- Preheat the oven to 375°F (190°C).
- Butterfly each chicken breast by slicing horizontally without cutting all the way through. Open like a book and gently pound to an even thickness.
- Season the inside of the chicken with salt, pepper, garlic powder, and onion powder.
- Layer spinach, roasted red pepper slices, and mozzarella cheese on one side of each breast.
- Fold the other side over and secure with toothpicks or kitchen twine.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for a few minutes before slicing and serving.
Notes
- Do not overstuff the chicken to prevent filling from spilling out during cooking.
- Use part-skim mozzarella or omit cheese for a lower-fat version.
- Substitute with provolone, goat cheese, or sun-dried tomatoes for variation.
- Secure well with toothpicks or kitchen twine to keep the stuffing intact.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg
