Stuffed Chicken with Spinach & Peppers (Print Version)
# Ingredients:
→ Chicken and Seasonings
01 -
4 boneless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon dried oregano
06 -
1 teaspoon paprika
07 -
Salt and pepper to taste
→ Stuffing
08 -
1 cup fresh spinach, chopped
09 -
1/2 cup roasted red peppers, diced
10 -
1 cup shredded mozzarella cheese
11 -
2 cloves garlic, minced
12 -
1/4 cup grated Parmesan cheese
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
In a small bowl, combine the olive oil, garlic powder, onion powder, dried oregano, paprika, salt, and pepper.
03 -
Butterfly the chicken breasts by cutting a slit horizontally through the thickest part, being careful not to cut all the way through. Open the chicken breasts like a book.
04 -
Rub the seasoning mixture all over the chicken breasts.
05 -
In a medium bowl, combine the chopped spinach, diced roasted red peppers, shredded mozzarella, minced garlic, grated Parmesan, salt, and pepper. Mix until well combined.
06 -
Spoon the stuffing mixture evenly into each chicken breast, then fold the chicken over to enclose the filling. Secure with toothpicks if necessary.
07 -
Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until internal temperature reaches 165°F (74°C).
08 -
If desired, broil for 2-3 minutes to achieve a golden brown top. Remove toothpicks before serving.
# Notes:
01 -
Perfect for a low-carb, gluten-free dinner
02 -
Can be prepared ahead and baked when needed
03 -
Use toothpicks to secure filling while cooking