Roasted red peppers, spinach, and mozzarella fill pockets cut into four chicken breasts. A garlic-and-Italian-herb oil coats the outside before the stuffed portions bake.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, sliced
- 1 cup fresh spinach
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Stuff and Bake
- Preheat the oven to 375°F (190°C).
- Cut a deep pocket along the side of each chicken breast without cutting all the way through.
- Divide the roasted peppers, spinach, and mozzarella evenly among the four pockets.
- Secure the openings with toothpicks if necessary.
- Mix the olive oil, garlic powder, Italian seasoning, salt, and pepper. Brush over both sides of the chicken.
- Place in a baking dish and bake for an estimated 25–30 minutes, until the thickest part of the chicken and filling reaches 165°F (74°C) on a food thermometer.
- Remove any toothpicks before serving.
Prep: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
Servings: 4
Cut a Pocket, Not Two Halves
Keep one long edge of each breast intact so it can hold the filling. Distribute the ingredients before brushing on the seasoned oil. Because thickness varies, treat the source time as an estimate and rely on the thermometer check.
