Mediterranean Roasted Red Pepper Spinach & Mozzarella Stuffed Chicken

Description

This Mediterranean-inspired dish features juicy chicken breasts stuffed with a savory filling of roasted red peppers, fresh spinach, garlic, and gooey mozzarella cheese. The chicken is seared to perfection, then baked until golden and tender. The filling gives a burst of flavor with a balance of sweetness from the roasted peppers, creaminess from mozzarella, and freshness from spinach. A healthy yet indulgent entrée perfect for family dinners, meal prep, or dinner parties.

Ingredients For Mediterranean Roasted Red Pepper Spinach & Mozzarella Stuffed Chicken

• 4 boneless, skinless chicken breasts

• 1 cup fresh spinach (chopped)

• 1 roasted red bell pepper (jarred or homemade, sliced thin)

• 1 cup shredded mozzarella cheese (or fresh mozzarella slices)

• 2 cloves garlic (minced)

• 1 tbsp olive oil

• 1 tsp dried oregano

• 1 tsp paprika

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp chili flakes (optional, for heat)

• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Prepare Chicken:

   • Preheat oven to 375°F (190°C).

   • Butterfly each chicken breast by slicing horizontally, creating a pocket (do not cut all the way through).

2. Make the Filling:

   • In a pan, heat olive oil over medium heat.

   • Add garlic and spinach, sauté until spinach wilts (2–3 minutes). Remove from heat.

   • Mix in roasted red peppers and mozzarella cheese.

3. Stuff the Chicken:

   • Spoon filling evenly into each chicken breast pocket.

   • Secure with toothpicks if needed.

4. Season & Sear:

   • Rub chicken with paprika, oregano, salt, pepper, and chili flakes.

   • Heat a skillet with a little olive oil and sear chicken 2–3 minutes per side until golden brown.

5. Bake:

   • Transfer seared chicken to a baking dish.

   • Bake uncovered for 20–25 minutes, or until chicken reaches an internal temp of 165°F (74°C).

6. Serve:

   • Garnish with parsley and serve with roasted veggies, salad, or quinoa.

Notes

• You can substitute feta or goat cheese for mozzarella for a tangier flavor.

• Jarred roasted peppers save time, but fresh oven-roasted peppers add extra smokiness.

• Ensure chicken is sealed well to prevent filling from leaking during cooking.

Tips

• For extra juiciness, brine chicken in salted water for 30 minutes before cooking.

• Use fresh mozzarella for a creamier, melty texture.

• Pair with a lemon wedge for brightness.

• If meal-prepping, slice cooked chicken for easy reheating.

Servings

Serves 4 (one stuffed breast per person).

Nutritional Information (per serving, approx.)

• Calories: 320

• Protein: 38g

• Carbohydrates: 5g

• Fat: 16g

• Fiber: 2g

• Sodium: 520mg

Benefits

• High in Protein: Supports muscle health and satiety.

• Rich in Vitamins: Spinach provides iron & vitamin K; red peppers add vitamin C.

• Balanced Meal: Contains lean protein, healthy fats, and nutrient-dense veggies.

• Mediterranean Diet Friendly: Promotes heart health and anti-inflammatory benefits.

Q & A

Q: Can I make this ahead of time?
A: Yes, assemble and refrigerate stuffed chicken up to 24 hours before baking.

Q: Can I grill instead of bake?
A: Absolutely! Sear stuffed chicken on the grill, then cook over indirect heat until done.

Q: What sides pair best?
A: Roasted potatoes, couscous, Greek salad, or garlic green beans complement this dish beautifully.

Q: Can I use chicken thighs?
A: Yes, but use boneless thighs and roll them around the filling, securing with toothpicks.

Q: How do I prevent dry chicken?
A: Don’t overcook—remove from oven once internal temp reaches 165°F. Rest 5 minutes before serving.