Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1/2 cup roasted red peppers, sliced
- 1 cup mozzarella cheese, sliced or shredded
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1 tsp Italian seasoning or dried oregano
- Toothpicks or kitchen twine
- Optional: grated Parmesan cheese, fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Butterfly each chicken breast by slicing horizontally without cutting through. Open flat and season both sides with salt, pepper, and Italian seasoning.
- In a skillet, heat 1 tbsp olive oil and sauté garlic and spinach until wilted. Let cool slightly.
- Layer sautéed spinach, roasted red peppers, and mozzarella inside each chicken breast. Fold closed and secure with toothpicks if needed.
- In an oven-safe skillet, heat remaining olive oil over medium-high heat. Sear stuffed chicken for 3–4 minutes per side until golden.
- Transfer skillet to the oven and bake for 15–20 minutes, until chicken reaches 165°F (74°C) internally and cheese is melted.
- Let rest for 5 minutes, then slice and serve. Garnish with Parmesan and basil if desired.
Notes
- Add pesto inside for extra flavor.
- Swap mozzarella with provolone or goat cheese for variation.
- Top with Parmesan breadcrumbs before baking for a crispy finish.
- Use sun-dried tomatoes instead of roasted peppers for a twist.
- Cover with foil when reheating to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Mediterranean-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 390
- Sugar: 2g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg
