Description
A delicious and satisfying meal that combines bold flavors and vibrant ingredients.
Ingredients
Scale
- 4 medium chicken breasts (about 2 lbs)
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1/2 cup jarred roasted red peppers, sliced into strips
- 1 1/2 cups fresh baby spinach
- 3 cloves garlic, minced
- 4 slices fresh mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). Take the chicken breasts and pat them dry with paper towels to ensure a good sear. Using a sharp knife, carefully create a deep horizontal pocket in each chicken breast, but be mindful not to cut all the way through.
- Generously season the chicken breasts with salt and pepper. Lightly dredge each breast in the all-purpose flour, shaking off any excess.
- In an oven-safe skillet, heat 1 tablespoon of olive oil along with the butter over medium-high heat. Sear the chicken breasts for about 2–3 minutes on each side until golden brown, then transfer to a plate.
- Add the remaining tablespoon of olive oil to the skillet and sauté the sliced roasted red peppers and baby spinach until the spinach is wilted. Then add the minced garlic and sauté for another minute.
- Stuff the vegetables into each chicken breast pocket with a slice of fresh mozzarella. Secure with toothpicks.
- Return the stuffed chicken breasts to the skillet and place in the oven. Bake for 20-25 minutes or until cooked through, reaching an internal temperature of 165°F (74°C).
- Remove the toothpicks, let rest for 5 minutes, slice, and serve hot.
Notes
This dish pairs well with a fresh garden salad or over a bed of rice or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 380 kcal
- Sodium: 600 mg
- Protein: 35 g