Description
Juicy chicken breasts are stuffed with a flavorful mixture of roasted red peppers, fresh spinach, and gooey mozzarella cheese. This easy, low-carb dinner is perfect for weeknights and special occasions alike.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup roasted red peppers, drained and chopped
- 2 cups fresh spinach, wilted and squeezed dry
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Butterfly each chicken breast by slicing horizontally through the middle, leaving one edge intact. Open like a book and gently pound to an even thickness.
- In a medium bowl, combine the roasted red peppers, spinach, mozzarella, garlic, Italian seasoning, salt, and black pepper.
- Divide the filling evenly among the chicken breasts. Fold the chicken over the filling and secure with toothpicks.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove toothpicks, drizzle with balsamic glaze if desired, and serve.
Notes
To prevent the filling from leaking out, avoid overstuffing the chicken and make sure the toothpicks are inserted securely. Use full-fat mozzarella for the best melt.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Dinner
- Cuisine: American
Nutrition
- Calories: 385 kcal
- Sugar: 2 g
- Fat: 18 g
- Carbohydrates: 6 g
- Protein: 48 g