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Elevate plain chicken breasts to dinnertime magic with this Roasted Red Pepper Spinach Mozzarella Stuffed Chicken. The blend of sweet peppers, leafy spinach, and gooey mozzarella tucked inside creates an explosion of taste while staying easy enough for busy weeknights.
A Feast That Impresses
I stumbled on this gem while trying to jazz up boring chicken dinners, and now everyone asks me to make it. There's something amazing about the mix of sweet peppers, garlicky greens and stretchy melted cheese. The best part? It looks super fancy but doesn't need tons of work or cooking skills.
Your Ingredient List
- Chicken Breasts: Pick boneless, skinless ones of medium size, cut sideways about 2/3 through to form a pocket.
- Baby Spinach: Cook it down until soft for a colorful stuffing.
- Mozzarella Cheese: Go for chunky slices of fresh low-moisture type for the melty middle.
- Roasted Red Peppers: Cut into strips for their smoky sweetness.
- Garlic: Finely chopped fresh cloves for amazing aroma.
- Salt and Pepper: Basic seasonings that bring everything together.
- Flour: Just a light coating helps create a nice crispy outside.
- Olive Oil and Butter: Used for cooking and adding richness.
Step-By-Step Cooking
- Make the Filling
- Cook red peppers and spinach in a bit of olive oil. Throw in the garlic and let it cook about a minute until you can smell it. Add salt and pepper to taste, then set aside to cool a bit.
- Stuff and Bake
- Open each chicken pocket and stuff with your veggie mix and a chunk of mozzarella. If needed, use toothpicks to keep everything inside. Bake at 375°F (190°C) for 20-25 minutes until chicken reaches 165°F inside.
- Prepare the Chicken
- Dry the chicken with paper towels and cut the pocket. Sprinkle with salt and pepper, then roll in flour and shake off any extra.
- Pan-Sear
- Warm up olive oil and butter in a pan. Brown the chicken on both sides to create a tasty crust that keeps the filling inside.
Tricks for Success
After making this loads of times, I've learned a few things. Always dry your chicken completely before adding any seasoning, it really helps get that nice brown outside. Don't skip on good mozzarella, the cheap stuff just won't melt as nicely. And don't forget those toothpicks! They're so helpful for keeping all the good stuff from leaking out while it cooks.
Pairing Ideas
We usually enjoy this chicken with a side of rice that soaks up all the yummy juices or some roasted veggies for a healthier meal. Everyone gets excited when they cut into it and see that cheese stretch out. It's the kind of meal that makes an ordinary Tuesday feel like a special occasion.
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Frequently Asked Questions
- → What does flour coating do?
- It makes a crispy, golden crust when you sear and keeps the chicken juicy during cooking.
- → Why sear the chicken first?
- Searing forms a crispy crust and locks in juice, letting the oven handle the rest.
- → How do I know the chicken is fully cooked?
- Check with a meat thermometer—it should hit 165°F, which takes 20-25 minutes of baking.
- → Can another cheese be used?
- Mozzarella melts best, but feel free to try other cheeses. Just keep the thickness similar.
- → Do I have to remove the toothpicks?
- Yes, pull them out before serving. They’re there to hold things together while cooking.