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This roasted red pepper, spinach, and mozzarella stuffed chicken transforms ordinary chicken breasts into an elegant, flavor-packed meal that's surprisingly simple to prepare. The colorful filling not only looks impressive when sliced but delivers a perfect balance of savory and fresh flavors in every bite.
I created this recipe when hosting my first dinner party in my new home. The vibrant colors slicing through the juicy chicken earned so many compliments that it's become my signature dish for special occasions.
Ingredients
- Boneless skinless chicken breasts: select plump, even-sized pieces for consistent cooking
- Roasted red peppers: the sweet, smoky flavor is essential use jarred for convenience or roast your own for deeper flavor
- Fresh spinach: adds nutrition and beautiful color blanch briefly for best texture
- Shredded mozzarella cheese: provides the perfect melty texture use fresh if possible for superior flavor
- Garlic powder: infuses the filling with aromatic flavor without overwhelming the other ingredients
- Paprika: adds subtle smokiness and gorgeous color
- Salt and pepper: enhance all the flavors use kosher salt for better control
- Olive oil: helps achieve the perfect golden crust use a good quality oil as it adds flavor
Step-by-Step Instructions
- Prepare the filling:
- Chop the roasted red peppers into small pieces about 1/4-inch in size. Roughly chop the spinach ensuring it's completely dry to prevent a watery filling. Combine these with the shredded mozzarella and seasonings, mixing thoroughly until everything is evenly distributed. This mixture should be vibrant and colorful with the red peppers contrasting beautifully against the green spinach.
- Create chicken pockets:
- Place each chicken breast on a cutting board and hold it flat with your palm. Using a sharp knife parallel to the board, carefully slice horizontally through the thickest part of the breast without cutting all the way through. Open the chicken like a book. For thicker breasts, you might want to gently pound them to even thickness after cutting the pocket, ensuring they'll cook evenly.
- Stuff the chicken:
- Divide the filling mixture evenly between the four chicken breasts, placing it inside the pocket you've created. Gently press the filling down while leaving some space around the edges. Fold the top flap of chicken over and secure with toothpicks if needed to keep the filling from spilling out during cooking.
- Sear to perfection:
- Heat olive oil in an oven-safe skillet until it shimmers but doesn't smoke. Carefully place the stuffed chicken breasts in the pan and let them sear undisturbed for 3-4 minutes until they develop a beautiful golden crust. Turn them gently using tongs to avoid displacing the filling and sear the other side. This step is crucial for locking in juices and developing flavor.
- Finish in the oven:
- Transfer the entire skillet to your preheated oven, allowing the chicken to finish cooking through while the cheese melts into a gooey delicious filling. The oven's consistent heat ensures the chicken cooks evenly without drying out. Look for an internal temperature of 165°F checked at the thickest part.
- Rest before serving:
- Remove the skillet from the oven and let the chicken rest for a full 5 minutes before slicing. This allows the juices to redistribute throughout the meat and the filling to set slightly, ensuring each slice stays intact and remains juicy.
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The roasted red peppers are truly the star ingredient here. I discovered their transformative power years ago while vacationing in Spain, where an elderly restaurant owner showed me how they add natural sweetness that balances perfectly with the savory chicken and cheese. Whenever I make this dish, it transports me back to that tiny coastal kitchen.
Make-Ahead Options
This stuffed chicken recipe is perfect for meal prep. You can prepare the entire dish up to the searing stage, then refrigerate the stuffed uncooked chicken for up to 24 hours. When ready to cook, let the chicken sit at room temperature for 15 minutes before proceeding with the searing and baking steps. The filling can also be prepared separately up to two days in advance and stored in an airtight container in the refrigerator.
Serving Suggestions
This elegant stuffed chicken pairs beautifully with a variety of sides. For a complete meal, serve with roasted garlic mashed potatoes or a simple risotto to soak up the flavorful juices. A light arugula salad dressed with lemon and olive oil provides a refreshing contrast to the rich chicken. For a special occasion, consider serving with roasted asparagus and a glass of unoaked Chardonnay or light Pinot Noir which complement the flavors perfectly.
Customization Ideas
While this recipe is delicious as written, you can easily adapt it to your preferences. Try swapping the mozzarella for fontina or provolone for a more pronounced flavor. Sun-dried tomatoes make an excellent alternative to roasted red peppers, adding a tangier profile. For those who enjoy herbs, adding fresh basil to the filling creates a lovely aromatic component. You can also introduce some heat with a pinch of red pepper flakes mixed into the filling.
Frequently Asked Questions
- → How do I know when the stuffed chicken is cooked?
Use a meat thermometer to check the internal temperature at the thickest part of the chicken. It should reach 165°F (75°C) for safe consumption.
- → Can I use a different cheese?
Yes, you can use cheese like provolone, cheddar, or gouda as substitutes for mozzarella to suit your preference.
- → Can I prepare the filling ahead of time?
Absolutely! You can prepare and store the filling in an airtight container in the refrigerator for up to 24 hours before stuffing the chicken.
- → What can I serve alongside stuffed chicken?
This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad to balance the flavors.
- → Is this recipe suitable for meal prep?
Yes, you can cook the stuffed chicken ahead of time, store it in an airtight container, and reheat it when ready to eat. Just avoid overcooking during reheating to retain moisture.