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This roasted red pepper, spinach, and mozzarella stuffed chicken has become my go-to dinner party recipe when I want to impress without spending hours in the kitchen. The combination of tender chicken breast stuffed with vibrant roasted red peppers, fresh spinach, and melty mozzarella creates a restaurant-worthy dish that's actually simple to prepare at home.
I first made this stuffed chicken for my husband's birthday dinner when I wanted something special but was short on time. The colorful filling peeking out of the chicken breast slices made it look like I'd spent hours preparing, while the flavors were so good that it's now requested for nearly every celebration.
Ingredients
- Boneless skinless chicken breasts creates the perfect vessel for holding all the delicious filling
- Roasted red peppers add a sweet smoky flavor that elevates the entire dish
- Fresh spinach provides nutrients and beautiful color contrast
- Mozzarella cheese creates that irresistible gooey stretchy texture when melted
- Parmesan cheese adds a sharp savory note that balances the mild mozzarella
- Breadcrumbs help bind the filling and add a slight texture
- Egg works as the perfect binder to keep everything together
- Salt and pepper are essential for bringing out all the flavors
Step-by-Step Instructions
- Prepare the Filling
- Combine all your filling ingredients in a bowl until well mixed. Make sure the spinach is thoroughly incorporated with the cheeses and roasted peppers. This mixture should be cohesive enough to stay together when stuffed into the chicken.
- Prepare the Chicken Breasts
- Use a sharp knife to cut a horizontal pocket into each chicken breast, being careful not to cut all the way through. The pocket should be deep enough to hold a generous amount of filling while leaving about a 1/2 inch border around the edges to prevent leakage.
- Stuff the Chicken
- Spoon the filling mixture generously into each chicken breast pocket, pressing it in firmly but gently. Secure each stuffed breast with toothpicks to keep the filling from escaping during cooking. The toothpicks should go through the top flap and into the bottom portion, like closing a purse.
- Roasting
- Place the stuffed chicken breasts on a parchment-lined baking sheet with space between each piece. Roast in your preheated oven until the chicken is completely cooked through and the filling is hot and bubbly, about 25-30 minutes. The chicken should reach an internal temperature of 165°F for food safety.
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The roasted red peppers are truly the star of this dish in my opinion. I discovered their magic when I started roasting my own peppers instead of using jarred ones. The depth of flavor they bring transforms this from a simple stuffed chicken into something truly memorable.
Make Ahead Options
This stuffed chicken recipe works wonderfully for busy schedules. You can prepare the entire dish up to the baking stage, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to cook, simply remove from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed, adding about 5-7 minutes to the cooking time since you're starting with cold chicken.
Perfect Side Dishes
While this stuffed chicken is delicious on its own, pairing it with the right sides elevates the entire meal. A simple arugula salad dressed with lemon and olive oil provides a peppery contrast to the rich chicken. For a heartier option, roasted baby potatoes with herbs complement the Mediterranean flavors perfectly. I also love serving it alongside farro or quinoa to soak up the delicious juices that escape during baking.
Customization Ideas
The beauty of this recipe lies in its adaptability. For a Greek-inspired version, add some chopped kalamata olives and crumbled feta to the filling mixture. If you prefer something with a kick, incorporate diced jalapeños or a pinch of red pepper flakes. For an autumn twist, substitute the spinach with sautéed kale and add some toasted pine nuts to the filling. The possibilities are endless while maintaining the core technique.
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Common Questions
- → How do I know when the stuffed chicken is fully cooked?
The stuffed chicken is fully cooked when the internal temperature reaches 165°F (74°C). You can check this using a meat thermometer inserted into the thickest part of the chicken breast. The juices should also run clear, not pink, when the chicken is pierced.
- → Can I prepare this stuffed chicken ahead of time?
Yes, you can prepare the stuffed chicken up to 24 hours in advance. Assemble the chicken with the filling, cover tightly with plastic wrap, and refrigerate. When ready to cook, remove from the refrigerator 30 minutes before baking to allow it to come closer to room temperature.
- → What's the best way to pound chicken breasts to an even thickness?
Place the chicken breast between two sheets of plastic wrap or in a large ziplock bag. Using a meat mallet or the bottom of a heavy pan, gently pound the chicken from the center outward until it reaches an even 1/2-inch thickness. Work slowly to avoid tearing the meat.
- → Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but make sure to thaw it completely and squeeze out all excess moisture before using. About 1/4 cup of thawed and well-drained frozen spinach would equal the 1 cup fresh spinach called for in this dish.
- → How do I roast red peppers if I don't want to use jarred ones?
To roast your own red peppers, place whole peppers on a baking sheet and broil for 15-20 minutes, turning occasionally, until the skin is blackened all over. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. The skins will then easily peel off. Remove seeds and membranes before dicing.
- → What can I serve with this stuffed chicken?
This stuffed chicken pairs wonderfully with roasted vegetables like asparagus, Brussels sprouts, or carrots. Starchy sides like mashed potatoes, rice pilaf, or quinoa work well to soak up any juices. A simple green salad with vinaigrette makes a light, refreshing accompaniment.