Spinach and Roasted Red Pepper Stuffed Chicken

Spinach and Roasted Red Pepper Stuffed Chicken

This dish features tender chicken breasts stuffed with a vibrant, creamy filling of sautéed spinach, roasted red peppers, and melted cheese, all coated in a savory, golden breadcrumb crust. It makes for an impressive yet surprisingly easy dinner.

Ingredients

• Chicken: 4 boneless, skinless chicken breasts

• Filling:

  • 2 cups fresh spinach

  • 1/2 cup roasted red peppers (chopped)

  • 1 cup mozzarella or provolone cheese (shredded)

  • 2 cloves garlic (minced)

• Breading & Seasoning:

  • 1/2 cup breadcrumbs or panko

  • 1 tsp paprika

  • 1 tsp Italian seasoning

  • Salt and black pepper to taste

  • 2 tbsp olive oil (or melted butter)

Step-by-Step Instructions

• Prepare the Chicken: Preheat your oven to 200°C (400°F). Cut a deep pocket into the side of each chicken breast, taking care not to cut all the way through to the other side.

• Make the Filling: In a skillet, sauté the minced garlic and fresh spinach until wilted. Remove from heat and mix in the chopped roasted red peppers and shredded cheese.

• Stuff the Breasts: Generously stuff each chicken pocket with the spinach, pepper, and cheese mixture.

• Season and Coat: Brush the outside of the chicken breasts with olive oil. In a small bowl, mix the breadcrumbs, paprika, Italian seasoning, salt, and pepper, then press the mixture evenly over the outside of the chicken.

• Bake: Place the stuffed chicken breasts on a baking sheet or in a baking dish. Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 74°C or 165°F) and the crust is golden and crispy.