Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

1. Preheat the Oven and Prepare the Chicken:

• Preheat your oven to 375°F (190°C).
• Use a sharp knife to carefully butterfly the chicken breasts by cutting horizontally through the thickest part of the chicken, creating a pocket for the stuffing. Be sure not to cut all the way through the chicken—leave one side intact so the filling stays inside.

2. Make the Filling:

• In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
• Add the chopped spinach to the skillet and sauté until it wilts down, about 2-3 minutes. If you’re using fresh spinach, you may need to use a little extra oil or water to help it wilt.
• Remove the skillet from the heat and let the mixture cool slightly. Once cooled, stir in the chopped roasted red peppers, shredded mozzarella cheese, and cream cheese (if using). Season with Italian seasoning, paprika, salt, and pepper to taste.

3. Stuff the Chicken:

• Carefully stuff each chicken breast with the spinach, roasted red pepper, and mozzarella mixture. If the filling is overflowing, you can secure the chicken with toothpicks or tie it with kitchen twine to hold the filling in place. Make sure the stuffing is evenly distributed inside each pocket.

4. Cook the Chicken:

• Heat another tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts to the skillet and sear them for 2-3 minutes per side, until golden brown.
• Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes, or until the chicken is cooked through (the internal temperature should reach 165°F/74°C). The cheese inside should be melted and the chicken should be juicy and tender.

5. Serve:

• Remove the chicken from the oven and let it rest for a few minutes before slicing or serving whole. Garnish with fresh chopped basil or parsley for a fresh, bright finish.
• Serve with a side of roasted vegetables, a fresh salad, or cauliflower rice for a well-rounded, low-carb meal.

Tips for Success:

• Don’t Overstuff: Be careful not to overstuff the chicken, as too much filling can cause it to spill out during cooking. It’s best to stuff each chicken breast with a generous portion of filling, but not to the point where it’s overstuffed.
• Use Fresh or Jarred Roasted Red Peppers: If you have the time, you can roast your own red peppers, but jarred roasted red peppers are a convenient and flavorful shortcut. Just make sure to drain them well before adding to the filling.
• Ensure Even Cooking: Searing the chicken in the skillet before transferring it to the oven ensures a golden, crispy exterior, while baking the chicken ensures that it cooks through without drying out.
• Add a Touch of Balsamic: If you want to add a little extra zing, drizzle the stuffed chicken with a bit of balsamic glaze or balsamic vinegar just before serving. The tangy sweetness complements the roasted red peppers and mozzarella perfectly.

Nutritional Information (per serving, based on 4 servings):

• Calories: Approximately 350-400 kcal
• Protein: 50g
• Fat: 15g (varies depending on cheese and cream cheese used)
• Carbs: 5-8g
• Fiber: 2-3g
• Sodium: 450-600mg (depends on seasoning and cheese used)

Why This Recipe Works:

1. Flavorful Stuffing: The combination of roasted red peppers, spinach, and mozzarella creates a flavor-packed filling that complements the juicy chicken. The savory, slightly smoky roasted red peppers and creamy mozzarella are the perfect pair, while the spinach adds a pop of color and nutrition.
2. Healthy, Yet Satisfying: With lean chicken, nutrient-packed spinach, and a modest amount of cheese, this dish is satisfying without being overly indulgent. It’s great for those who are trying to maintain a healthy balance between flavor and nutrition.
3. Versatile: While this dish is delicious as-is, you can easily adapt it. Add sun-dried tomatoes for a tangier flavor, swap mozzarella for goat cheese or feta for a more tangy bite, or incorporate some chopped olives or artichokes for extra Mediterranean flair.
4. Meal Prep-Friendly: This recipe is ideal for meal prepping. The stuffed chicken can be made ahead of time and stored in the fridge for 2-3 days or frozen for longer storage. Simply reheat in the oven for a quick, delicious meal.

Final Thoughts:

This Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is everything you want in a healthy, satisfying meal—packed with flavor, easy to make, and nutritious. It’s perfect for any occasion, from a casual weeknight dinner to a special dinner party. With its vibrant colors and bold flavors, this dish is guaranteed to impress. So don’t wait—add it to your recipe collection today!