Stuffed Chicken Mediterranean (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large chicken breasts, boneless and skinless, each weighing roughly 6-8 ounces
02 -
1 cup shredded mozzarella cheese
03 -
1 cup fresh spinach, lightly packed
04 -
1 cup roasted red peppers from a jar, drained and sliced into thin strips
→ Seasoning Mixture
05 -
2 tablespoons good-quality olive oil
06 -
1 teaspoon garlic powder
07 -
1 teaspoon dried Italian herbs
08 -
Salt and freshly ground black pepper, adjust to your taste
# Instructions:
01 -
Start by preheating your oven to 375°F (190°C). While it warms up, grab a baking dish big enough for all the chicken breasts and give it a light coating of oil to prevent sticking.
02 -
Take each chicken breast and place it on your cutting board. With a sharp knife, gently cut along the side of the breast to make a deep pocket, leaving three sides intact so it can hold the filling snugly.
03 -
Carefully open the pockets and layer in pieces of red pepper, spinach, and a handful of mozzarella. Close them up, and if needed, use toothpicks to keep everything tucked inside.
04 -
In a small bowl, mix the olive oil, garlic powder, dried herbs, salt, and pepper using a fork or spoon. Brush this mixture all over the chicken, covering both sides well.
05 -
Transfer the prepared chicken breasts to your greased dish, arranging them so there's space between each. Pop it in the oven and bake for 25-30 minutes, or until the chicken is fully cooked through (165°F/74°C inside) and the cheese is melted. Let them sit for 5 minutes before digging in.
# Notes:
01 -
Pair this Mediterranean-inspired meal with grilled veggies or a crisp side salad.
02 -
For a heartier dish, add some garlic bread or serve it over pasta tossed in olive oil and herbs.
03 -
The bright, colorful filling makes it a showstopper for guests, even though it’s super simple to whip up.