Red Pepper Spinach Chicken (Printer-Friendly Layout)

Tender chicken filled with mozzarella, spinach, and roasted peppers. Baked until golden brown and so good.

# Ingredients You'll Need:

→ For Searing

01 - 2 tablespoons olive oil

→ Chicken

02 - 4 boneless skinless chicken breasts

→ Filling

03 - Freshly ground black pepper to your taste
04 - Add salt as needed
05 - 1 teaspoon paprika
06 - 1 teaspoon garlic powder
07 - 100 grams mozzarella cheese shredded
08 - 30 grams fresh spinach chopped
09 - 120 grams chopped roasted red peppers

# Step-by-Step Instructions:

01 - Let everything chill for about five minutes so the chicken can rest. This keeps it juicy and makes it taste awesome when you cut or serve it.
02 - Now move your browned chicken in the skillet right into the hot oven. Bake until the thickest spot hits 75°C, about 25 to 30 minutes.
03 - Add your olive oil to the hot skillet. Pop in the stuffed chicken breasts and cook until both sides go golden and crisp up a bit, like three to four minutes each. Don’t let them cook all the way through yet.
04 - Spoon a good amount of your cheese-veggie mix into each pocket you cut in the chicken. Push it in gently so the stuffing stays put.
05 - Take a sharp knife and carefully cut a pocket along the thickest edge of each breast. Don’t slice through to the other side.
06 - Stir together chopped spinach with roasted peppers, garlic powder, shredded mozzarella, paprika, black pepper, and as much salt as you want. Mix it all up until it’s combined.
07 - Crank your oven to 190°C and pull out a skillet that can handle oven heat. Keep it close.

# Extra Tips and Tricks:

01 - Stick a toothpick through each stuffed breast before browning so the filling doesn’t drop out, but remember to pull them out before you eat.
02 - If you use fresh mozzarella, notice it lets off some extra liquid as it bakes.
03 - You can drop in some red pepper flakes or toss in diced jalapeños if you want a kick of heat in the filling.
04 - Pair this dish with a fresh salad, roasted spuds, or herby couscous to round things out.

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