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Roasted Red Pepper, Spinach and Mozzarella Stuffed Chicken

Juicy chicken breasts stuffed with roasted red peppers, fresh spinach, and creamy mozzarella cheese, creating a Mediterranean-inspired dinner that's both elegant and satisfying.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless skinless chicken breasts large
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp salt to taste
  • 0.5 tsp black pepper to taste
For the Stuffing
  • 2 cups fresh spinach chopped
  • 0.5 cup roasted red peppers sliced into strips
  • 6 oz fresh mozzarella cheese sliced
  • 2 garlic cloves minced
  • 1 tbsp olive oil
  • 0.25 tsp red pepper flakes optional

Equipment

  • Sharp knife
  • Meat mallet
  • Oven-safe skillet
  • Kitchen twine or toothpicks
  • Meat thermometer

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish with olive oil.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat and sauté minced garlic until fragrant, about 30 seconds.
  3. Add chopped spinach to skillet and cook until wilted, 2-3 minutes. Season with salt, pepper, and red pepper flakes if using.
  4. Remove spinach mixture from heat and let cool slightly.
  5. Butterfly each chicken breast by cutting horizontally through the middle, leaving 1/2 inch connected.
  6. Pound butterflied chicken breasts to even 1/2-inch thickness with a meat mallet.
  7. Season both sides of chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
  8. Layer spinach mixture evenly across each chicken breast, leaving small border around edges.
  9. Arrange roasted red pepper strips over spinach, followed by mozzarella cheese slices.
  10. Roll each chicken breast tightly and secure with kitchen twine or toothpicks.
  11. Heat remaining olive oil in oven-safe skillet over medium-high heat.
  12. Sear stuffed chicken breasts on all sides until golden brown, 2-3 minutes per side.
  13. Transfer skillet to oven and bake 20-25 minutes until internal temperature reaches 165°F (74°C).
  14. Let chicken rest 5 minutes before removing twine and slicing into 1-inch rounds.

Notes

For extra flavor, add fresh basil leaves with the spinach. Can be prepared ahead and refrigerated before cooking. Serve with roasted vegetables or over pasta for a complete meal.