Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Mediterranean Chicken Breasts Filled with Roasted Red Peppers, Spinach, and Creamy Mozzarella
Ingredients:
4 boneless, skinless chicken breasts
1 cup roasted red peppers, chopped
1 cup fresh spinach, chopped
1 cup mozzarella cheese, shredded
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish (optional)
Directions:
Preheat the oven to 375°F (190°C).
Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
In a medium bowl, combine the chopped roasted red peppers, spinach, mozzarella cheese, minced garlic, olive oil, Italian seasoning, salt, and pepper. Mix well to combine.
Stuff each chicken breast pocket with the roasted red pepper and spinach mixture, securing the opening with toothpicks if necessary.
Place the stuffed chicken breasts in a greased baking dish. Drizzle a little olive oil over the top and season with additional salt and pepper.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Remove from the oven and let rest for a few minutes before removing toothpicks. Garnish with fresh basil if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 4 servings
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