Roasted Red Pepper Spinach Chicken (Printable Version)
Juicy chicken holds mozzarella, sweet peppers, and spinach for a flavorful, satisfying main dish.
# What You'll Need:
→ Main
01 -
4 boneless, skinless chicken breasts
02 -
1 cup fresh spinach leaves
03 -
125 grams roasted red peppers, sliced
04 -
120 grams mozzarella cheese, shredded or sliced
→ Seasonings
05 -
1 teaspoon garlic powder
06 -
1 teaspoon Italian seasoning
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Cooking
09 -
1 tablespoon olive oil or melted coconut oil
→ Assembly
10 -
Toothpicks or kitchen twine, for securing
# Steps to Follow:
01 -
Preheat the oven to 190°C.
02 -
Using a sharp knife, cut a deep pocket into the side of each chicken breast without slicing all the way through.
03 -
Season both sides of each chicken breast, including the inside pocket, with salt, black pepper, garlic powder, and Italian seasoning.
04 -
Evenly distribute fresh spinach leaves, sliced roasted red peppers, and mozzarella cheese inside each chicken pocket.
05 -
Use toothpicks or kitchen twine to secure the stuffed chicken breasts, ensuring filling stays in place during cooking.
06 -
Heat olive oil or melted coconut oil in a large skillet over medium-high heat. Sear each chicken breast for 2–3 minutes per side until golden.
07 -
Transfer seared chicken breasts to a baking dish and bake in the preheated oven for 20–25 minutes or until the internal temperature reaches 74°C.
08 -
Allow the chicken to rest for five minutes before removing toothpicks or twine and serving.
# Additional Notes:
01 -
Ensure toothpicks or twine are removed before serving. Allow the chicken to rest to retain juices for optimal tenderness.