Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

 

 

 

 

 

 

 

 

 

 

 

Ingredients

4 boneless chicken breasts.
2 tablespoons olive oil.
1 teaspoon garlic powder.
1 teaspoon onion powder.
1 teaspoon dried oregano.
1 teaspoon paprika.
Salt and pepper to taste.
1 cup fresh spinach, chopped.
1/2 cup roasted red peppers, diced.
1 cup shredded mozzarella cheese.
2 cloves garlic, minced.
1/4 cup grated Parmesan cheese.
Salt and pepper to taste.

Instructions

Preheat the oven to 375°F (190°C).
In a small bowl, combine the olive oil, garlic powder, onion powder, dried oregano, paprika, salt, and pepper.
Butterfly the chicken breasts by cutting a slit horizontally through the thickest part, being careful not to cut all the way through. Open the chicken breasts like a book.
Rub the seasoning mixture all over the chicken breasts.
In a medium bowl, combine the chopped spinach, diced roasted red peppers, shredded mozzarella, minced garlic, grated Parmesan, salt, and pepper. Mix until well combined.
Spoon the stuffing mixture evenly into each chicken breast, then fold the chicken over to enclose the filling.
Place the stuffed chicken breasts in a baking dish and secure with toothpicks if necessary to keep the filling inside.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
If desired, broil for an additional 2-3 minutes to achieve a golden brown top.
Remove the toothpicks and serve the stuffed chicken breasts hot.