Ingredients:
4 boneless and skinless chicken breasts
1 cup of fresh spinach leaves
1/2 cup roasted red peppers, sliced
1 cup of shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon of paprika
1/2 teaspoon dry Italian seasoning
Salt and pepper to taste
2 tablespoons of the olive oil
Instructions:
Preheat your oven to 375°F (190°C).
Butterfly each chicken breast by cutting horizontally to create a pocket without cutting all the way.
Season both sides of chicken breasts with garlic powder, paprika, Italian seasoning, salt and pepper.
Stuff each chicken pocket with spinach leaves, roasted red pepper slices and mozzarella cheese. Use chopsticks to secure the opening if necessary.
Heat olive oil in a large oven safe skillet over medium heat. Separate stuffed chicken breasts for 2-3 minutes on each side, until golden brown.
Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove from oven, let rest for 5 minutes and carefully remove chopsticks before serving.
Notes:
Serve with a side of mashed potatoes, roasted vegetables or a fresh salad.
For an extra flavor, drizzle with balsamic glaze before serving.
Preparation Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: Approximately 300 serving | Servings: 4 servings.