A delicious and flavorful dish featuring chicken breasts stuffed with roasted red peppers, fresh spinach, and mozzarella cheese.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Low Carb
Ingredients
Scale
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1/2 cup roasted red peppers, diced
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 cup grated Parmesan cheese
Instructions
In a medium bowl, combine the chopped spinach, diced roasted red peppers, shredded mozzarella cheese, minced garlic, Italian seasoning, salt, and black pepper. Mix well until all ingredients are evenly combined.
Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
Stuff each chicken breast with the spinach and cheese mixture, dividing it evenly among the breasts. Secure the openings with toothpicks if necessary.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.
Drizzle the balsamic vinegar over the chicken and sprinkle the grated Parmesan cheese on top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
Remove from the oven and let the chicken rest for 5 minutes before serving.
Notes
For added flavor, consider marinating the chicken in olive oil, lemon juice, and herbs for 30 minutes before stuffing.
You can also substitute the mozzarella with feta cheese for a tangy twist.