Roasted Red Pepper Spinach Stuffed Chicken

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For 4 servings:

4 boneless skinless chicken breasts

Salt & pepper, to taste

1 tsp paprika (smoked preferred)

1 tbsp olive oil

Stuffing:

1 cup fresh spinach (or 1/2 cup thawed frozen spinach, squeezed dry)

1/2 cup roasted red peppers, sliced thin (jarred or homemade)

1/3 cup cream cheese (or Greek yogurt for a lighter option)
1/3 cup shredded mozzarella or provolone

1 clove garlic, minced

1/2 tsp dried Italian herbs (basil, oregano, thyme)

1 tbsp grated Parmesan (optional)

 

Instructions:

Steps:

Preheat Oven:

Preheat to 375°F (190°C). Lightly grease a baking dish.

Prepare Chicken:

Butterfly the chicken breasts by slicing horizontally, not all the way through, creating a pocket.

Season both sides with salt, pepper, and paprika.

Make the Filling:

In a skillet over medium heat, sauté garlic in 1 tsp olive oil for 30 seconds.

Add spinach and cook until wilted (1–2 minutes).

Transfer to a bowl, then mix in cream cheese, mozzarella, roasted red peppers, herbs, and Parmesan.

Stuff the Chicken:

Divide the mixture evenly and stuff into the chicken breasts.

Secure with toothpicks if needed.

Sear & Bake:

Heat 1 tbsp olive oil in an oven-safe skillet. Sear the stuffed chicken for 2–3 minutes per side until golden.

Transfer the skillet to the oven (or move to a baking dish) and bake for 20–25 minutes, or until internal temp reaches 165°F (74°C).

Serve:

Let rest for 5 minutes. Remove toothpicks and slice. Serve with roasted veggies, salad, or mashed potatoes