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Transform plain chicken breasts into something amazing with this Stuffed Chicken packed with roasted red peppers, wilted spinach, and gooey mozzarella. It's an easy yet impressive meal that brings tons of flavor to your table while staying simple enough for busy weeknights.
A Magnificent Mealtime Creation
I stumbled on this idea while trying to jazz up boring chicken dinners, and now everyone asks me to make it. There's something magical about the blend of sweet peppers, garlicky greens, and that stretchy melted cheese. The best part? It looks so fancy but doesn't take much effort at all.
Your Ingredient List
- Chicken Breasts: Pick boneless, skinless ones of medium size, cut sideways about 2/3 through to form a pocket.
- Roasted Red Peppers: Cut into strips for their smoky sweetness.
- Baby Spinach: Cook it down until soft for a colorful stuffing.
- Mozzarella Cheese: Get thick chunks of fresh, low-moisture type for the meltiest middle.
- Garlic: Finely chopped fresh cloves for amazing aroma.
- Olive Oil and Butter: Used for cooking and creating a nice crust.
- Flour: Just a light coating helps form a tasty outer layer.
- Salt and Pepper: The basics that bring everything together.
Cooking Steps
- Get Your Chicken Ready
- Dry the chicken pieces with paper towels and cut a pocket into each. Sprinkle with salt and pepper, then dust with flour and shake off any extra.
- Create a Beautiful Crust
- Warm up olive oil and butter in a pan. Cook chicken until golden on both sides to seal in all the goodness.
- Whip Up the Stuffing
- Cook your red peppers and spinach in olive oil. Throw in garlic and let it sizzle for a minute until you can smell it. Add salt and pepper and cool it down a bit.
- Fill and Finish
- Stuff each chicken pocket with your veggie mix and a chunk of mozzarella. Use toothpicks to keep everything in if needed, then bake at 375°F (190°C) for 20-25 minutes until chicken reaches 165°F inside.
Tricks for Success
After making this dish many times, I've learned a few key things. Always dry your chicken before you season it—it'll give you that gorgeous golden outside. Don't skimp on cheese quality; fresh mozzarella makes all the difference in how it melts. And grab those toothpicks—they're super handy for keeping the filling from spilling out during cooking.
Ways to Enjoy It
This stuffed chicken pairs wonderfully with a big scoop of rice that soaks up all the tasty juices. For a lighter meal, I'll add some oven-roasted veggies on the side. When you cut into it and see that cheese stretching out, everyone at the table gets excited. It turns an ordinary dinner into something special without much extra work.
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Frequently Asked Questions
- → What does dredging chicken with flour do?
- It creates a crispy, golden surface during searing and helps lock in its juices while it cooks.
- → Why sear it before popping in the oven?
- Searing adds a crispy crust and locks in moisture before the chicken finishes cooking in the oven.
- → How do I check if the chicken is done?
- Stick a meat thermometer into the thickest part; it’s done when it hits 165°F, usually after 20–25 minutes in the oven.
- → Can I swap out the mozzarella?
- Sure, any melting cheese can work, but try to keep the slices pretty close in size so they melt evenly.
- → Why take out toothpicks before serving?
- They’re just to hold things in place while cooking and might be unsafe if left in while eating.