Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes
Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Introduction
Looking for something to spruce up ordinary chicken breasts? Look no further! This recipe for Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is just what you need. With its vibrant colors and delicious flavors, this meal is not only pleasing to the palette but also pleasing to the eye!
Why Make This Recipe?
This recipe gives a fantastic twist on a classic chicken dish. The medley of the tangy roasted red peppers, fresh spinach, and melted mozzarella cheese creates a flavor explosion that goes beyond the ordinary. Plus, it’s a great way to sneak in some extra veggies!
How to Make Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup fresh spinach leaves
– 1 cup roasted red peppers, sliced
– 1 cup shredded mozzarella cheese
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp Italian seasoning
– Salt and pepper, to taste
– Toothpicks or kitchen twine
Directions:
1. Start by preheating your oven to 375°F (190°C).
2. Next, take each chicken breast and carefully slice horizontally to create a pocket, avoiding cutting all the way through.
3. Stuff each chicken breast with spinach, slices of roasted red pepper, and mozzarella cheese.
4. Use toothpicks or kitchen twine to secure the opening, ensuring that the filling stays intact while cooking.
5. Rub each chicken breast with olive oil. Then, season with garlic powder, Italian seasoning, salt, and pepper.
6. On a baking sheet, arrange the stuffed chicken and bake for 25-30 minutes in the oven until thoroughly cooked.
7. Allow the chicken to rest for a few minutes before slicing and serving.
How to Serve Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
This dish goes excellently with a mixed greens salad or a serving of steamed vegetables for a fully balanced meal. It can also be paired with a side of rice or pasta for a heavier dinner.
How to Store Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
If you have leftovers, let them cool completely. Then, place them in a sealed container and store in the fridge. It should last for 3-4 days.
Tips to make Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
1. Make sure to secure the pockets of each chicken breast completely so that the filling does not leak out during baking.
2. Always allow your chicken to rest before slicing to prevent drying out.
3. For added flavor, marinate the chicken breasts with some Italian dressing before stuffing and baking.
FAQs
1. What can I use as a substitute for mozzarella?
You can use any cheese that melts well such as provolone or cheddar.
2. How can I tell if the chicken is fully cooked?
The best way is to use a meat thermometer. The internal temperature should reach 165°F (74°C).
3. Can I prepare this dish ahead of time?
Yes, you can prepare and stuff the chicken then refrigerate it. When you’re ready to eat, just pop it in the oven and bake.