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Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken

Description

Homemade Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken with chicken, spinach, and mozzarella. Restaurant-quality dinner at home!

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–8 oz/170-225g each)
  • 2 cups (60g) fresh spinach, roughly chopped
  • 1 cup (150g) roasted red peppers, drained and chopped (about 2 whole peppers)
  • 8 oz (225g) fresh mozzarella cheese, sliced or shredded
  • 3 cloves garlic, minced
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon dried Italian herbs
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons (30ml) balsamic vinegar
  • 2 tablespoons (8g) fresh basil, chopped, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C) and prepare a baking dish or oven-safe skillet.
  2. Butterfly each chicken breast by placing it flat on a cutting board and, with your hand on top, carefully slice horizontally through the middle, stopping just before cutting all the way through. Open the chicken like a book.
  3. Season the inside of each chicken breast with salt and pepper, ensuring even coverage for consistent flavor.
  4. In a medium bowl, combine the chopped spinach, roasted red peppers, half of the minced garlic, Italian herbs, and red pepper flakes if using. Mix well to distribute the ingredients evenly.
  5. Place a quarter of the spinach mixture onto one side of each opened chicken breast, followed by a portion of the mozzarella. Avoid overstuffing to prevent leakage during cooking.
  6. Fold the empty side of the chicken over the filling, creating a pocket. Secure with toothpicks if necessary to keep the filling inside during cooking.
  7. Heat olive oil in a large oven-safe skillet over medium-high heat. This initial searing creates a flavorful crust that seals in moisture.
  8. Add the remaining garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it as this would create bitterness.
  9. Carefully place the stuffed chicken breasts in the skillet and sear for 3-4 minutes on each side until golden brown. Work in batches if needed to avoid overcrowding.
  10. Pour the balsamic vinegar around the chicken (not directly on top to preserve the crust) and transfer the skillet to the preheated oven.
  11. Bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted. The exact time will depend on the thickness of your chicken breasts.
  12. Remove from the oven and let the Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, resulting in more tender chicken.
  13. Garnish with fresh basil before serving for a pop of color and fresh herbaceous flavor.

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Find it online: https://cookingcircuit.com/roasted-red-pepper-spinach-and-mozzarella-stuffed-chicken/