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Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken

Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken
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Picture slicing into that golden-brown chicken to reveal the colorful, cheesy goodness inside – this Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken is a feast for the eyes and the palate. It’s elegant, impressive, and far easier than it looks!

Ingredients

Scale
  • 4 Boneless, Skinless Chicken Breasts (6–8 oz each)
  • 1 cup Shredded Mozzarella Cheese (low-moisture, part-skim)
  • 1 cup Fresh Spinach, roughly chopped
  • 1/2 cup Jarred Roasted Red Peppers, finely chopped
  • 2 cloves Garlic, minced
  • 1 tsp Dried Oregano (or Italian seasoning)
  • 1/2 tsp Salt (or to taste)
  • 1/4 tsp Black Pepper
  • 2 tbsp Olive Oil
  • Optional Garnish: Fresh parsley or basil, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Pound chicken breasts to even 1/4–1/2 inch thickness. Season both sides with salt and pepper.
  2. In a bowl, mix mozzarella, spinach, roasted red peppers, garlic, and oregano until well combined.
  3. Spoon 1/4 of filling onto one half of each chicken breast. Roll tightly and secure with toothpicks if needed.
  4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken seam-side down, 2–3 minutes per side until golden. Transfer skillet to oven (or transfer chicken to baking dish).
  5. Bake 20–25 minutes or until chicken is cooked through and reaches 165°F (74°C) internal temperature.
  6. Remove chicken from oven and let rest 5–10 minutes. Remove toothpicks if used.
  7. Slice crosswise into medallions or serve whole. Garnish with fresh herbs and enjoy!

Notes

Pat peppers and spinach dry before mixing. Don’t overstuff to prevent leakage. Use a thermometer for juicy, fully-cooked results.

Nutrition

Keywords: stuffed chicken, mozzarella, spinach, roasted red pepper, dinner, weeknight meal

Find it online: https://kierasrecipes.com/stuffed-chicken-spinach-pepper/