Roasted Pepper Stuffed Chicken (Printable Version)
# What You'll Need:
01 -
4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
02 -
1 red bell pepper, roasted and diced
03 -
1 cup fresh spinach, chopped
04 -
1/2 cup grated mozzarella cheese
05 -
1/4 cup grated Parmesan cheese
06 -
1/4 cup breadcrumbs
07 -
1 egg, beaten
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon black pepper
# How to Make It:
01 -
In a mixing bowl, combine the diced roasted red pepper, chopped spinach, grated mozzarella, grated Parmesan, breadcrumbs, beaten egg, salt, and black pepper until thoroughly incorporated.
02 -
Create a pocket in each chicken breast by making a horizontal slit along the side. Fill each breast with an equal portion of the prepared filling mixture. Secure the openings with toothpicks to prevent the filling from escaping during cooking.
03 -
Arrange the stuffed chicken breasts on a parchment-lined baking sheet. Place in a preheated 400°F (200°C) oven and roast for 25-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
04 -
Remove toothpicks before serving. Plate the stuffed chicken breasts with complementary sides such as roasted vegetables or creamy mashed potatoes for a complete meal.
# Handy Tips:
01 -
For a spicier variation, add a pinch of red pepper flakes to the filling mixture.
02 -
Sun-dried tomatoes can be substituted for roasted red peppers for a different flavor profile.
03 -
Consider serving with a fresh side salad or a dollop of sour cream for added texture and flavor.