Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is a tasty and colorful dish that will impress your family and friends. The chicken is filled with a mixture of sweet roasted red peppers, fresh spinach, and gooey mozzarella cheese, making it a hearty meal that is also healthy. This recipe is perfect for any occasion, from a weeknight dinner to a special gathering.
Why Make This Recipe
This recipe is great for several reasons. It is packed with flavor and nutrients, thanks to the fresh vegetables. The combination of roasted red peppers and spinach gives a vibrant touch, while the mozzarella cheese adds creaminess. Additionally, it is easy to prepare, taking only about 30-40 minutes. It’s a fun way to elevate plain chicken breasts into something special.
How to Make Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
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
- Salt and pepper to taste
Directions:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat.
- Add garlic and sauté until fragrant.
- Add spinach and roasted red peppers; cook until spinach is wilted.
- Remove from heat and mix in mozzarella cheese.
- Cut a pocket into each chicken breast and stuff with the mixture.
- Season the outside of the chicken with salt and pepper.
- Place stuffed chicken breasts in a baking dish and bake for 25-30 minutes or until chicken is cooked through.
- Serve warm.
How to Serve Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
This stuffed chicken pairs well with a fresh salad, roasted vegetables, or a side of rice. You can also serve it with a light sauce or drizzle some balsamic glaze on top for added flavor.
How to Store Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the chicken in the oven or microwave until warm.
Tips to Make Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
- Make sure not to overstuff the chicken, as it can burst while baking.
- Use fresh spinach for the best flavor, but frozen spinach can work too – just make sure to drain the excess water.
- Feel free to add spices or herbs to the stuffing mixture for more flavor, such as Italian seasoning or crushed red pepper.
Variation
You can easily change the flavor of this dish by using different types of cheese, such as feta or cheddar. Adding sun-dried tomatoes or olives to the stuffing can create a Mediterranean twist!
FAQs
1. Can I use skin-on chicken breasts for this recipe?
Yes, you can use skin-on chicken breasts, but they may take a bit longer to cook. Make sure the internal temperature reaches 165°F (75°C).
2. Can I freeze the stuffed chicken?
Yes, you can freeze the stuffed chicken before baking. Just make sure to wrap them well in plastic wrap and then place them in a freezer bag. Thaw in the refrigerator before cooking.
3. What can I serve with this dish?
This dish goes well with various sides like steamed vegetables, mashed potatoes, or a light pasta salad.
Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Ingredients
Chicken and Filling
- 4 pieces 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
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat.
- Add garlic and sauté until fragrant.
- Add spinach and roasted red peppers; cook until spinach is wilted.
- Remove from heat and mix in mozzarella cheese.
- Cut a pocket into each chicken breast and stuff with the mixture.
- Season the outside of the chicken with salt and pepper.
- Place stuffed chicken breasts in a baking dish and bake for 25-30 minutes or until chicken is cooked through.
- Serve warm.
