Ingredients
- Boneless, skinless chicken breasts: 4 (6-8 oz each)
- Roasted red peppers (jarred or homemade), sliced: 1 cup
- Fresh spinach, chopped: 2 cups
- Fresh mozzarella, sliced: 4 ounces
- Olive oil: 2 tablespoons
- Garlic powder: 1 teaspoon
- Salt and pepper: to taste
- Italian seasoning: 1 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Butterfly each chicken breast by slicing horizontally almost all the way through, then opening it like a book. Season each chicken breast with salt, pepper, garlic powder, and Italian seasoning.
- Step 3: Divide the roasted red peppers, spinach, and mozzarella evenly among the chicken breasts, layering them on one half of each breast.
- Step 4: Fold the other half of the chicken breast over the filling and secure with toothpicks, if needed.
- Step 5: Drizzle the stuffed chicken breasts with olive oil and place them in the prepared baking dish.
- Step 6: Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove toothpicks before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the stuffed chicken in the oven at 350°F until warmed through, to keep the chicken moist.
- Serve this delicious stuffed chicken with a simple side salad or roasted vegetables for a complete meal.
- To prevent the filling from spilling, lightly pound the butterflied chicken breasts to an even thickness before stuffing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American