Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Introduction

If you’re looking for a delicious and foolproof dinner option, then you need to try Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken. This dish is not only packed with flavor but also easy to make. Perfect for busy weeknights or a family gathering, this recipe will quickly become a favorite at your table!

Why Make This Recipe

This stuffed chicken is a great meal for so many reasons. First, it’s super simple to prepare. You can have it on your table in about 45 minutes! Secondly, the combination of roasted red peppers, fresh spinach, and mozzarella cheese creates a mouthwatering flavor that everyone will love. Plus, it’s a healthy option, making it perfect for those who want to eat well without sacrificing taste.

How to Make Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 cup roasted red peppers, sliced
• 1 cup baby spinach leaves
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• Chopped fresh parsley, for garnish (optional)

Directions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil or non-stick cooking spray.
2. Using a sharp knife, make a horizontal slit along the thick edge of each chicken breast to create a pocket. Be careful not to cut all the way through.
3. Season the inside of each chicken breast pocket with salt and pepper to taste.
4. Stuff each chicken breast pocket with sliced roasted red peppers, baby spinach leaves, and shredded mozzarella cheese. Press the edges together to seal the pocket.
5. In a small bowl, whisk together olive oil, minced garlic, Italian seasoning, and red pepper flakes (if using). Brush this mixture over the stuffed chicken breasts, covering them evenly.
6. Place the stuffed chicken breasts in the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
7. If you want a golden top, broil the chicken for an additional 2-3 minutes.
8. Remove the stuffed chicken from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley if desired.

How to Serve Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Serve this delicious stuffed chicken with a side of rice, quinoa, or a fresh green salad. It’s a complete meal that looks and tastes amazing!

How to Store Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

Store any leftovers in an airtight container in the fridge. It will keep well for about 3 to 4 days. To reheat, simply place it in the microwave or oven until warm.

Tips to Make Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

• If you like a little heat, consider adding extra red pepper flakes or even some chopped jalapeños.
• Make sure not to overfill the chicken pockets to prevent them from bursting during cooking.
• Letting the chicken rest for a few minutes after baking allows the juices to redistribute, making it more tender.

Variation

Feel free to swap out the spinach for other leafy greens like kale or arugula. You can also use different types of cheese, such as feta or gouda, for a twist on the flavor.

FAQs

1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will work just as well and will add extra juiciness to the dish.

2. Can I prepare this dish ahead of time?
Absolutely! You can stuff the chicken breasts in advance and store them in the fridge until ready to bake.

3. What should I serve with this stuffed chicken?
It pairs perfectly with a variety of sides like roasted veggies, mashed potatoes, or a simple salad.