Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, sliced
- 1 cup fresh spinach leaves
- 1 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
- Toothpicks or kitchen twine (for securing the chicken)
If you don’t have mozzarella on hand, feel free to substitute it with provolone or goat cheese for a different twist. And if you’re short on fresh spinach, frozen spinach, well-drained, can work in a pinch!
Instructions
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
- Using a sharp knife, carefully cut a pocket into each chicken breast, making sure not to slice all the way through.
- Season the chicken breasts inside and out with salt, pepper, garlic powder, onion powder, and Italian herbs. This step is reminiscent of my Abuela’s way of layering flavors with love and intuition.
- Stuff each pocket with a generous amount of spinach, roasted red peppers, and mozzarella cheese, pressing down gently to secure the filling.
- Use toothpicks or kitchen twine to close the opening, ensuring the stuffing stays inside during cooking.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 3 minutes on each side, until golden brown.
- Transfer the seared chicken to the prepared baking dish and bake in the oven for 20-25 minutes, or until the chicken is cooked through and the juices run clear. The smell that fills the kitchen will remind you of warm family dinners where everyone eagerly awaited the meal.
- Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International