Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup roasted red peppers, sliced
1 cup baby spinach leaves
1 cup shredded mozzarella cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Chopped fresh parsley, for garnish (optional)
Directions:
Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or non-stick cooking spray.
Using a sharp knife, make a horizontal slit along the thick edge of each chicken breast to create a pocket. Be careful not to cut all the way through.
Season the inside of each chicken breast pocket with salt and pepper to taste.
Stuff each chicken breast pocket with sliced roasted red peppers, baby spinach leaves, and shredded mozzarella cheese. Press the edges together to seal the pocket.
In a small bowl, whisk together olive oil, minced garlic, Italian seasoning, and red pepper flakes (if using).
Brush the seasoned olive oil mixture over the stuffed chicken breasts, coating them evenly.
Place the stuffed chicken breasts in the prepared baking dish.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
If desired, broil the stuffed chicken breasts for an additional 2-3 minutes to brown the tops.
Remove the stuffed chicken breasts from the oven and let them rest for a few minutes before serving.
Garnish with chopped fresh parsley, if desired, before serving.
Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes | Servings: 4 servings
