Italian-inspired stuffed chicken breasts (Printable Format)

Juicy chicken breasts stuffed with a flavorful mixture of roasted red peppers, fresh spinach, and gooey mozzarella cheese. A protein-packed, low-carb dinner option.

# What You'll Gather:

01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup roasted red peppers, chopped
03 - 1 cup fresh spinach, chopped
04 - 1 cup shredded mozzarella cheese
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - Salt and pepper, to taste
08 - 2 tbsp olive oil

# Step-by-Step Instructions:

01 - Set your oven to 375°F (190°C) and let it preheat while you prepare the chicken.
02 - In a mixing bowl, combine the chopped roasted red peppers, chopped spinach, shredded mozzarella cheese, garlic powder, paprika, salt, and pepper. Mix everything until well combined.
03 - Place each chicken breast on a cutting board and, using a sharp knife, cut horizontally into the side of each breast to create a pocket. Be careful not to cut all the way through.
04 - Open up each chicken pocket and stuff generously with the red pepper, spinach, and cheese mixture. You can secure with toothpicks if needed.
05 - Heat olive oil in a large oven-safe skillet over medium heat. Place the stuffed chicken breasts in the hot skillet and sear for about 3-4 minutes on each side until they develop a nice golden-brown color.
06 - Transfer the skillet with the chicken directly into the preheated oven. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is no longer pink inside.
07 - Remove the chicken from the oven and let it rest for about 5 minutes before slicing. This helps keep the juices inside and the filling from spilling out too much.

# Important Tips:

01 - You can use jarred roasted red peppers or make your own by roasting fresh peppers.
02 - For extra flavor, add herbs like basil or oregano to the filling mixture.
03 - If you don't have an oven-safe skillet, sear the chicken in a regular pan and transfer to a baking dish for the oven.
04 - Make sure to check that the internal temperature reaches 165°F (75°C) for food safety.

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