Ingredients
Scale
- 4 boneless, skinless chicken breasts (6–8 ounces each)
- 1 red bell pepper, roasted and sliced
- 5 ounces fresh spinach, washed and chopped
- 4 ounces fresh mozzarella cheese, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Butterfly each chicken breast by slicing horizontally through the center, being careful not to cut all the way through. Open the chicken breast like a book.
- Step 3: In a bowl, combine the roasted red pepper and chopped spinach.
- Step 4: Evenly distribute the red pepper and spinach mixture onto each butterflied chicken breast. Top with mozzarella slices.
- Step 5: Fold each chicken breast over the filling, and secure with toothpicks if needed.
- Step 6: Drizzle the chicken breasts with olive oil, then season with garlic powder, salt, and pepper. Place the chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove toothpicks before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, ensuring the chicken is thoroughly cooled first.
- For best results, reheat in the oven at 350°F (175°C) until warmed through, preventing a rubbery texture.
- Serve alongside a simple pasta dish or a fresh garden salad for a complete and balanced meal.
- Don't overstuff the chicken; a moderate amount of filling ensures even cooking and prevents it from spilling out during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American