Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken
🛒 What You Need
For the stuffed chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp paprika
1 tsp Italian seasoning
½ tsp garlic powder
Salt & black pepper
For the filling
1 cup roasted red peppers (drained and sliced)
2 cups fresh spinach (roughly chopped)
200 g fresh mozzarella (sliced or shredded)
2 cloves garlic (minced)
2 tbsp grated Parmesan cheese
1 tbsp fresh basil (chopped)
For the garlic herb butter
2 tbsp unsalted butter (melted)
1 clove garlic (minced)
1 tsp fresh parsley (chopped)
1 tsp lemon juice
Optional Toppings
Extra Parmesan cheese
Fresh basil leaves
Red chili flakes
Microgreens
Lemon wedges
👨🍳 How to make it
Preheat oven to 200°C (180°C fan).
Using a sharp knife, cut a deep pocket into each chicken breast without slicing all the way through.
Season the chicken with paprika, Italian seasoning, garlic powder, salt, and black pepper.
In a bowl, combine the roasted red peppers, spinach, mozzarella, minced garlic, Parmesan cheese, and fresh basil.
Stuff each chicken breast generously with the filling and secure with toothpicks if needed.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the stuffed chicken for 2–3 minutes per side until lightly golden.
Transfer the skillet to the oven (or place the chicken in a baking dish).
Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 74°C (165°F).
Meanwhile, whisk together the melted butter, garlic, parsley, and lemon juice.
Remove the chicken from the oven and let it rest for 5 minutes.
Brush generously with the garlic herb butter.
Garnish with extra Parmesan, fresh basil, chili flakes, microgreens, or serve with lemon wedges if desired.
📊 Nutritional Info (per serving, serves 4)
Calories: 480
Protein: 49g
Carbohydrates: 6g
Fat: 28g
Fiber: 2g
Sugar: 3g
Sodium: 470mg
