Description

Ingredients

4 medium boneless, skinless chicken breasts (about 2 lbs)
Salt and pepper to taste
¼ cup all-purpose flour
2 tablespoons olive oil, divided
1 tablespoon butter
½ cup jarred roasted red peppers, sliced into strips
1½ cups fresh baby spinach
3 cloves garlic, minced
4 slices fresh mozzarella cheese
1 teaspoon Italian seasoning (optional)

Instructions

Prepare the Chicken

Preheat oven to 375°F. Pat chicken breasts completely dry and carefully cut a horizontal slit in each breast about 2/3 of the way through to create a pocket, being careful not to cut all the way through. Season both inside and outside with salt and pepper, then lightly dredge each breast in flour, shaking off excess.

Sear the Chicken

Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat until shimmery. Sear chicken breasts on both sides for 2-3 minutes per side until golden brown. This pre-searing prevents the filling from falling out during baking. Transfer chicken to a plate and set aside.

Prepare the Filling

In the same skillet over medium-high heat, sauté the roasted red peppers and spinach in the remaining 1 tablespoon olive oil for 3-5 minutes until spinach is wilted. Add minced garlic and cook for 1 additional minute until fragrant. Season with salt and pepper to taste, then transfer filling to a small bowl to cool slightly.

Stuff and Bake

Return the seared chicken to the skillet off heat. Stuff each chicken breast pocket with a slice of mozzarella cheese and the roasted red pepper-spinach mixture. Secure with toothpicks if necessary to prevent filling from escaping. Bake for 20-25 minutes or until chicken reaches an internal temperature of 165°F.

Serving

Remove toothpicks before serving and allow chicken to rest for a few minutes to let juices redistribute. This dish pairs beautifully with pasta, rice, or roasted vegetables, and the combination of flavors creates a satisfying meal that showcases the rich, savory elements you enjoy in your favorite dishes.