Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken
Chicken breasts filled with garlicky spinach, roasted red peppers, and mozzarella and baked until golden.
Equipment
- Large skillet
- Baking dish
- Sharp knife
- Toothpicks
- Instant read thermometer
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts 6 to 8 oz each
- 1 tbsp olive oil
- 2 cloves garlic minced
- 5 oz fresh baby spinach chopped
- 1 cup jarred roasted red peppers drained, patted dry, and chopped
- 1 cup shredded mozzarella cheese
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
Cooking
- Make the filling. Cook the garlic, spinach, and peppers until wilted, cool for 5 minutes, then stir in the mozzarella.
- Cut pockets. Slice a pocket into the side of each breast without cutting through.
- Stuff. Fill each pocket, close with toothpicks, and season the outside.
- Bake. Bake at 375 degrees F for 25 to 30 minutes until the thickest part reaches 165 degrees F.
- Rest. Rest for 5 minutes and remove the toothpicks before serving.
Notes
Substitutions: Thawed and squeezed frozen spinach can replace fresh, and provolone can replace mozzarella.
Tips: Dry the filling well and do not overstuff the pockets.
Storage: Refrigerate up to 3 days or freeze up to 2 months and reheat to 165 degrees F.