Description
This Roasted Red Pepper Spinach Mozzarella Stuffed Chicken recipe features juicy boneless chicken breasts filled with a flavorful mixture of roasted red peppers, fresh spinach, mozzarella, and cream cheese. The chicken is seared to golden perfection and then baked to tender, cheesy goodness, making it an impressive yet easy main dish for any dinner occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Stuffing
- 1 cup roasted red peppers, chopped
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 2 tablespoons cream cheese, softened
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Other
- 2 tablespoons olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prepare for baking the chicken after searing.
- Prepare Filling: In a mixing bowl, combine the chopped roasted red peppers, fresh spinach, shredded mozzarella cheese, softened cream cheese, minced garlic, Italian seasoning, and salt and pepper. Mix thoroughly to create a well-incorporated stuffing mixture.
- Prepare Chicken: Place each chicken breast flat on a cutting board. Using a sharp knife, carefully slice horizontally into the side of each breast to create a pocket for the filling, making sure not to cut through completely.
- Stuff Chicken: Generously spoon the prepared filling into each chicken breast pocket, packing it firmly but avoiding overstuffing to prevent spilling.
- Secure Filling: Use toothpicks to close and secure the opening of each stuffed chicken breast, ensuring the filling stays inside during cooking.
- Sear Chicken: Heat olive oil in a large skillet over medium heat. Add the stuffed chicken breasts and sear each side for about 3-4 minutes until golden brown to develop a flavorful crust.
- Bake Chicken: Transfer the seared chicken breasts to the greased baking dish and bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (75°C), confirming the chicken is fully cooked.
- Rest Chicken: Remove the chicken from the oven and let rest for 5 minutes to allow juices to redistribute, resulting in moist and tender meat.
- Serve: Carefully remove toothpicks from the chicken breasts and plate them. Garnish with fresh basil leaves if desired and serve warm.
Notes
- Be cautious when slicing the chicken breasts to avoid cutting all the way through.
- Make sure to secure the pockets well with toothpicks to keep the filling intact during cooking.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (75°C).
- Fresh basil garnish adds a lovely aroma and flavor but is optional.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
