4 boneless skinless chicken breasts (6–8 oz each)
1 cup chopped roasted red peppers
2 cups roughly chopped fresh spinach
8 oz mozzarella cheese, sliced or shredded
2 cloves garlic, minced
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese (optional)
Toothpicks or kitchen twine for securing the pockets
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a baking dish. Have all filling components ready for easy assembly and keep shredded mozzarella within reach.
Prepare the chicken pockets: If your breasts are thick, butterfly each one or gently pound to about 1/2 inch. Salt and pepper the inside for a seasoned punch that carries into the filling.
Make the filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the spinach just until wilted, then fold in the chopped roasted peppers and mozzarella. Remove from heat and season with a pinch of salt and pepper.
Stuff the chicken: Spoon the filling into each pocket, dividing evenly. Secure with toothpicks or kitchen twine so the filling stays put during cooking.
Sear for color: In an ovenproof skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the stuffed chicken for 2–3 minutes per side, until the exterior is golden and the edges start to set.
Bake to finish: Transfer the skillet (or move the stuffed breasts to a baking dish) and bake for 15–20 minutes, or until an instant-read thermometer reads 165°F (74°C) in the thickest part.
Rest and serve: Let the chicken rest 5 minutes after removing from the oven. If you like, finish with a light sprinkle of Parmesan and a drizzle of olive oil or balsamic glaze for brightness.
Notes
A cozy weeknight stuffed chicken featuring roasted red peppers, spinach, and mozzarella—seared and baked to a golden, oozy finish.
