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Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken recipe served

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean, Italian
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 4 large Boneless Skinless Chicken Breasts
  • 2 cups Fresh Baby Spinach
  • 1/2 cup Roasted Red Peppers sliced
  • 4 oz Mozzarella Cheese sliced or shredded
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • Salt and Pepper to taste

Method
 

  1. Butterfly: Slice chicken breasts horizontally to create a pocket. Season all over.
  2. Sauté: Quickly wilt spinach in a pan with a little oil; drain well.
  3. Stuff: Layer spinach, peppers, and mozzarella inside each breast. Secure with toothpicks.
  4. Sear: Brown chicken in a skillet over medium-high heat for 4 minutes per side.
  5. Bake: Move skillet to a 375°F oven for 12-15 minutes until the internal temp is 165°F.
  6. Rest: Remove toothpicks and let rest for 5 minutes before slicing.

Notes

  • Dry the Veggies: Squeeze the sautéed spinach in a clean kitchen towel to remove all water. This prevents "soggy chicken" syndrome.
  • Pat Dry Chicken: Before seasoning and searing, pat the outside of the chicken dry with paper towels to ensure a crisp, golden-brown crust.
  • Room Temp Cheese: Let the mozzarella sit at room temperature for 10 minutes before stuffing; it will melt more evenly in the oven.
  • Toothpick Count: Always count how many toothpicks you put in so you can ensure you’ve removed them all before serving.
  • Cast Iron is Best: Using a cast-iron skillet allows you to move the dish directly from the stovetop to the oven without swapping pans.
  • Don't Over-Butterfly: Stop slicing about a half-inch from the edge. If you cut all the way through, the filling will leak out during the sear.