This stuffed chicken is pure comfort with a Mediterranean twist: butterflied or pocketed chicken breasts overflowing with sweet-charred roasted red peppers, fresh spinach, melty mozzarella, and a touch of Parmesan for nutty depth. The filling stays moist inside while the outside gets beautifully golden and seasoned. It’s elegant enough for guests, easy for weeknights, and naturally low-carb/gluten-free (breadcrumbs add optional texture). Slice into it and watch the cheesy goodness ooze out—pure satisfaction!

Why This Recipe Stands Out:

• Bright, tangy roasted peppers + earthy spinach + creamy cheese = perfect balance.
• Oven-roasted for hands-off cooking and even results.
• Nutrient-packed: veggies sneak in vitamins without sacrificing indulgence.
• Versatile: Serve with sides or turn leftovers into salads/sandwiches.
• Make-ahead friendly: Stuff and refrigerate until ready to bake.

Servings: 4
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: About 45–50 minutes

Ingredients

For the Chicken & Filling:

• 4 boneless, skinless chicken breasts (about 6–8 oz each; choose thicker pieces for easier stuffing)
• 1 large red bell pepper, roasted (jarred roasted red peppers work great—drain and pat dry; or roast your own: char over flame, peel after steaming in a bag)
• 1 cup fresh baby spinach, roughly chopped (or use thawed frozen, squeezed very dry)
• ½–¾ cup shredded mozzarella cheese (fresh mozzarella slices work for extra gooeyness)
• ¼ cup grated Parmesan cheese (adds savory depth)
• ¼ cup panko or regular breadcrumbs (optional—for binding and light texture; omit for gluten-free)
• 1 large egg, beaten (helps hold the filling together)
• ½ teaspoon salt (divided)
• ½ teaspoon freshly ground black pepper (divided)
• 1 teaspoon Italian seasoning (or dried oregano/basil)
• 1 teaspoon garlic powder (optional, for extra aroma)
• 1–2 tablespoons olive oil (for drizzling)

Optional Upgrades:

• Pinch of red pepper flakes (for subtle heat)
• Fresh basil or parsley, chopped (for mixing in or garnishing)

Step-by-Step Instructions

1. Prep the filling:
   In a medium bowl, combine diced roasted red pepper, chopped spinach, mozzarella, Parmesan, breadcrumbs (if using), beaten egg, ¼ teaspoon salt, ¼ teaspoon black pepper, Italian seasoning, and garlic powder (if using). Mix until well combined—the mixture should hold together but still be moist. Taste and adjust seasoning.
2. Prepare the chicken:
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
   Pat chicken breasts dry. To create a pocket: Use a sharp knife to carefully slice a deep horizontal slit into the thickest side of each breast (don’t cut all the way through). Gently open like a book or pound slightly to ½-inch thickness if preferred for even cooking. Season both sides with remaining salt, pepper, and a sprinkle of Italian seasoning.
3. Stuff the chicken:
   Spoon generous amounts of filling (about ¼–⅓ cup per breast) into each pocket, pressing gently to pack it in without overstuffing (excess can leak out). Secure openings with 2–3 toothpicks to keep everything contained. Place stuffed breasts on the prepared baking sheet.
4. Roast to perfection:
   Drizzle or brush the tops lightly with olive oil for golden color. Bake uncovered for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part (use a meat thermometer—avoid the filling). The cheese should be melty and bubbly, with lightly golden edges. If the top browns too quickly, tent loosely with foil.
5. Rest and serve:
   Let rest 5 minutes (removes toothpicks carefully—hot cheese!). Slice diagonally for beautiful presentation, showing off the colorful filling. Garnish with fresh chopped parsley or basil.

Serving Suggestions:

• With roasted vegetables (zucchini, asparagus, or more bell peppers), mashed potatoes, garlic herb rice, or a simple green salad.
• Over pasta or quinoa to catch any cheesy drips.
• Pair with a crisp white wine like Pinot Grigio or a light red like Pinot Noir.

Pro Tips & Variations:

• Roast your own peppers: For fresher flavor—char over gas flame or broiler, steam in a covered bowl 10 minutes, peel, and dice.
• Spicy version: Add red pepper flakes or diced jalapeños to the filling.
• Sun-dried tomato swap: Use chopped oil-packed sun-dried tomatoes instead of (or with) roasted peppers for tangier notes.
• Extra cheesy: Top with more mozzarella in the last 5 minutes under the broiler for bubbly golden cheese.
• Make ahead: Stuff and refrigerate up to 24 hours; bake straight from fridge, adding 5–10 extra minutes.
• Storage: Leftovers keep in the fridge 3–4 days. Reheat in oven at 350°F to keep moist (microwave works but softens texture).

This roasted red pepper, spinach, and mozzarella stuffed chicken is juicy, cheesy, and bursting with vibrant flavors—comfort food that feels fancy. Bake it up soon and enjoy every melty bite! 🍗🧀🌶️

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