Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, chopped
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 tablespoon balsamic vinegar
- Toothpicks or kitchen twine
Instructions
- Preheat oven to 375°F (190°C).
- Cut pockets into each chicken breast without slicing all the way through.
- Sauté garlic in olive oil; add spinach until wilted.
- Mix roasted red peppers, mozzarella, sautéed spinach, oregano, basil, salt, and pepper in a bowl.
- Stuff the mixture into the chicken pockets and secure openings with toothpicks.
- Sear stuffed chicken breasts in olive oil until golden brown.
- Bake in the oven for 20-25 minutes until cooked through (internal temperature of 165°F or 74°C).
- Optionally drizzle with balsamic vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 115mg