Ingredients
- Boneless, skinless chicken breasts: 4 (6-8 ounces each)
- Roasted red peppers (from a jar), drained: 1 cup, chopped
- Fresh spinach: 5 ounces, washed and roughly chopped
- Shredded mozzarella cheese: 1 cup
- Garlic cloves: 2, minced
- Olive oil: 2 tablespoons
- Italian seasoning: 1 teaspoon
- Salt and black pepper: to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Butterfly the chicken breasts by slicing them horizontally, being careful not to cut all the way through. Open them up like a book.
- Step 3: In a bowl, combine the chopped roasted red peppers, spinach, mozzarella cheese, minced garlic, Italian seasoning, salt, and pepper.
- Step 4: Evenly distribute the stuffing mixture onto each butterflied chicken breast. Fold the chicken over to enclose the filling and secure with toothpicks, if needed.
- Step 5: Brush the stuffed chicken breasts with olive oil and season with salt and pepper.
- Step 6: Place the stuffed chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove toothpicks before serving.
Notes
- Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover the chicken with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes, to prevent drying.
- Serve this stuffed chicken with a side of quinoa or couscous to soak up the delicious juices.
- For extra flavor, try adding a pinch of red pepper flakes to the stuffing mixture to give it a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American