Ingredients
- Chicken breasts, boneless, skinless: 4 medium
- Roasted red peppers, jarred: 1 cup, sliced
- Fresh spinach: 5 ounces
- Fresh mozzarella cheese: 4 ounces, sliced
- Olive oil: 2 tablespoons
- Garlic powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Using a sharp knife, carefully cut a horizontal slit into the side of each chicken breast, creating a pocket without cutting all the way through.
- Step 3: In a medium bowl, combine the sliced roasted red peppers and spinach. Season with salt, pepper, and garlic powder.
- Step 4: Stuff each chicken breast pocket with the roasted red pepper and spinach mixture, then top with slices of fresh mozzarella.
- Step 5: Drizzle the stuffed chicken breasts with olive oil and sprinkle with any remaining salt and pepper.
- Step 6: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) and the cheese is melted and bubbly.
Notes
- Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the oven or air fryer to maintain the chicken's moisture and prevent the cheese from becoming rubbery.
- Serve these flavorful chicken breasts alongside a simple quinoa salad or roasted asparagus for a complete and satisfying meal.
- To prevent overfilling, ensure the spinach is wilted slightly before stuffing the chicken, allowing for a more even distribution of filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American