Description
Juicy chicken breasts stuffed with savory roasted red peppers, fresh spinach, and melted mozzarella cheese, then pan-seared and baked to perfection. This flavorful, comforting dish makes a satisfying and elegant dinner option any night of the week.
Ingredients
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4 medium chicken breasts (about 2 lbs)
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Salt and pepper, to taste
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¼ cup all-purpose flour
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2 tablespoons olive oil, divided
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1 tablespoon butter
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½ cup jarred roasted red peppers, sliced into strips
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1½ cups fresh baby spinach
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3 cloves garlic, minced
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4 slices fresh mozzarella cheese
Instructions
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Preheat oven to 375°F (190°C).
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Carefully butterfly each chicken breast by slicing horizontally, creating a pocket without cutting all the way through. Season inside and out with salt and pepper.
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Dust the chicken breasts lightly with flour on all sides.
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Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium heat.
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Add garlic and sauté for about 30 seconds until fragrant. Add spinach and cook until wilted, about 2 minutes. Remove from heat.
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Stuff each chicken breast pocket with roasted red pepper strips, cooked spinach, and 1 slice of mozzarella cheese. Secure with toothpicks if needed.
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Add remaining 1 tablespoon olive oil to the skillet. Sear stuffed chicken breasts for 3–4 minutes per side until golden brown.
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Transfer skillet to preheated oven and bake for 15–20 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C).
- Remove toothpicks before serving.
Notes
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Use fresh mozzarella for best melting and flavor.
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You can substitute roasted red peppers with roasted sweet bell peppers if unavailable.
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Serve with a side of roasted vegetables or a fresh salad.
- For easier stuffing, secure chicken with kitchen twine or toothpicks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pan-searing and Baking
- Cuisine: Italian-American