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Stuffed Chicken with Spinach Mozzarella Red Pepper brings boring chicken to life as an amazing dinner option. The combo of flavorful red peppers, leafy spinach, and gooey mozzarella turns plain chicken into something fantastic. It's fancy enough to wow anyone but easy enough to throw together after work.
An Unforgettable Mealtime Experience
I found this idea when I was tired of plain chicken dinners and now everyone asks me to make it again and again. The way the sweet peppers mix with the garlicky greens and that melted cheese just works so well together. I can't get over how fancy it looks even though it's actually pretty simple to make.
Ingredients List
- Chicken Breasts: Pick medium boneless skinless ones and cut a pocket about 2/3 through each piece.
- Baby Spinach: Cook it down until soft for a colorful stuffing.
- Mozzarella Cheese: Get thick cuts of fresh low-moisture mozzarella for the best melt.
- Roasted Red Peppers: Cut into strips for their smoky sweetness.
- Garlic: Freshly chopped for amazing flavor.
- Salt and Pepper: Brings out all the tastes.
- Flour: Just a light coating helps get a nice crust.
- Olive Oil and Butter: Used for cooking everything to perfection.
Step-by-Step Cooking Guide
- Stuff and Bake
- Fill each chicken piece with your cooled mixture and a mozzarella slice. If needed, secure with toothpicks. Bake at 375°F (190°C) for 20-25 minutes until chicken reaches 165°F inside.
- Make the Filling
- Cook red peppers and spinach in olive oil. Toss in garlic and cook another minute till you can smell it. Add salt and pepper and let it cool a bit.
- Pan-Sear
- Mix olive oil and butter in a hot pan. Brown chicken on both sides to seal everything in.
- Prepare the Chicken
- Dry the chicken thoroughly and cut a pocket in each. Sprinkle with salt and pepper, then roll in flour and shake off any extra.
Tricks for Success
After making this dish tons of times, I've learned a few tricks. Always dry your chicken completely before you season it. That's the secret to getting that nice brown crust. Don't settle for pre-shredded cheese. The real stuff melts way better. And grab some toothpicks before you start. They're super handy for keeping everything tucked inside while cooking.
Plating Your Dish
This chicken tastes amazing with a side of rice that catches all the yummy juices. For something lighter, try it with some roasted veggies. My favorite part is watching everyone's faces when they cut into it and the cheese starts oozing out. It turns an ordinary Tuesday into something special without much extra work.
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Common Questions
- → What’s the purpose of flour on the chicken?
- Coating with flour helps make a crispy crust when you sear it, and it keeps the chicken juicy while cooking.
- → Why do you sear the chicken first?
- Searing locks in the juices and adds a golden crust before baking it to finish the cooking.
- → How can I tell when the chicken is ready?
- Make sure it’s cooked to 165°F inside using a meat thermometer. This usually takes about 20-25 minutes in the oven.
- → Can I switch up the cheese?
- Fresh mozzarella melts best, but you can swap in another cheese that melts well. Just slice it thin for even cooking.
- → Why take out the toothpicks before serving?
- They just keep the chicken together while cooking and need to be removed so no one accidentally bites into one.