Cheesy Stuffed Chicken Breasts (Print Version)

# Ingredients:

→ For the Chicken

01 - 4 large chicken breasts
02 - 1 tbsp olive oil
03 - 1 tsp dried Italian seasoning
04 - 1/2 tsp paprika
05 - Salt and pepper, to taste

→ For the Filling

06 - 1 cup shredded mozzarella (about a handful per chicken breast)
07 - 1 cup roasted red peppers, sliced into strips (from a jar is fine!)
08 - 3 cups fresh spinach (looks like a lot but shrinks down to nothing)
09 - 2 cloves garlic, minced
10 - 1 tbsp olive oil for cooking the spinach

→ Other

11 - Toothpicks or kitchen twine to hold everything together

# Instructions:

01 - Crank your oven up to 400°F (200°C). We want it nice and hot so we get that perfect golden crust on the chicken later.
02 - Grab a sharp knife and carefully slice into the side of each chicken breast to create a pocket. Don't cut all the way through! Think of it like making a little envelope that you'll stuff with all the good stuff.
03 - Heat up a tablespoon of olive oil in a skillet over medium heat. Toss in your minced garlic and let it sizzle for about 30 seconds - just until you can smell it. Then throw in all that spinach. It looks like a mountain now but will cook down to practically nothing in about 2 minutes. Set it aside to cool off a bit.
04 - Open up each chicken pocket and start layering in your goodies - some roasted red pepper strips, a spoonful of that garlicky spinach, and a generous pinch of mozzarella. Don't be shy with the cheese! Once they're filled, secure them shut with a couple toothpicks to keep all that goodness inside.
05 - Brush the chicken all over with the remaining olive oil, then sprinkle with the Italian seasoning, paprika, salt and pepper. Really rub it in there to get that flavor all over the surface.
06 - Get your oven-safe skillet nice and hot over medium-high heat. If it looks dry, add a tiny splash of olive oil. Place your stuffed chicken in the pan and let it sizzle for about 2-3 minutes per side until you get that gorgeous golden-brown color.
07 - Pop that whole skillet right into your preheated oven and let the chicken bake for about 20-25 minutes. You're looking for an internal temperature of 165°F (74°C), or until you cut into it and the juices run clear with no pink in sight.
08 - Don't skip this part! Let your chicken rest for 5 minutes before serving (and don't forget to remove those toothpicks!). This keeps all those juices inside where they belong. Serve it up with whatever sides you're in the mood for - some roasted potatoes, a simple salad, or fluffy rice all work great.

# Notes:

01 - You can prep these babies earlier in the day and keep them in the fridge until dinner time. Just add a few extra minutes to the baking time if they're cold from the fridge.
02 - If you're not a fan of roasted red peppers, sun-dried tomatoes make an amazing substitute!
03 - No oven-safe skillet? No problem! Just transfer the seared chicken to a baking dish before popping it in the oven.

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