Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, chopped
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a pan over medium heat. Add the spinach and sauté for 2–3 minutes until wilted, then let it cool slightly.
- Combine the sautéed spinach, roasted red peppers and mozzarella in a bowl.
- Cut a pocket into the side of each chicken breast.
- Fill each chicken breast with ¼ to ⅓ cup of the spinach and pepper mixture.
- Season the outside of each breast with garlic powder, salt and pepper.
- Place the stuffed chicken breasts in a baking dish and bake for 25–30 minutes, or until cooked through and the juices run clear.
- Let the chicken rest for 5 minutes before slicing.
Notes
- Do not overfill the chicken to prevent leakage during baking.
- Make ahead by stuffing the chicken earlier and refrigerating until ready to bake.
- Frozen spinach can be used—thaw and squeeze out excess moisture first.
- Ensure internal temperature reaches 165°F (75°C).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 110mg
