Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken Recipe
This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken recipe features tender chicken breasts filled with a flavorful blend of roasted red peppers, fresh spinach, and melted mozzarella cheese. Sautéed garlic and herbs enrich the filling, while the chicken is first seared to a golden brown and then baked to juicy perfection. A drizzle of balsamic vinegar adds a tangy finish, making this dish perfect for a wholesome weeknight dinner or an impressive meal for guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
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
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar (optional)
- Toothpicks or kitchen twine for securing chicken
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready to bake the stuffed chicken breasts once they are prepared.
- Create Chicken Pockets: Using a sharp knife, carefully cut horizontal pockets into the thickest part of each boneless, skinless chicken breast without cutting all the way through — this will hold the stuffing securely inside.
- Sauté Garlic and Spinach: Heat olive oil in a small pan over medium heat. Add the minced garlic and sauté for about one minute until fragrant. Then add the chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.
- Prepare Stuffing Mixture: In a medium bowl, combine the roasted red peppers, shredded mozzarella, grated Parmesan, sautéed spinach and garlic, dried oregano, dried basil, salt, and pepper. Mix everything thoroughly until well combined.
- Stuff the Chicken Breasts: Carefully spoon the prepared filling into each chicken pocket, pressing gently to distribute the mixture evenly inside. Secure each breast with toothpicks or kitchen twine to prevent filling from spilling during cooking.
- Sear the Chicken: Heat a little more olive oil in the same pan over medium-high heat. Add the stuffed chicken breasts and sear them for 2-3 minutes on each side until they achieve a golden brown crust. This step locks in juices and adds flavor.
- Bake the Chicken: Transfer the seared chicken breasts to a baking dish and place in the preheated oven. Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Optional Final Touch: Before serving, drizzle the stuffed chicken breasts with balsamic vinegar to add a tangy, sweet contrast to the savory filling.
Notes
- Always check the chicken’s internal temperature with a meat thermometer to ensure it is safely cooked through.
- You can substitute fresh mozzarella with shredded mozzarella cheese if desired.
- For a spicy kick, add a pinch of red pepper flakes to the stuffing mixture.
- If roasted red peppers aren’t available, you may roast fresh peppers yourself or use jarred roasted red peppers as a convenient alternative.
- This dish pairs beautifully with roasted vegetables or a crisp fresh salad for a balanced meal.
