Spinach, and Mozzarella Stuffed Chicken



– 4 boneless, skinless chicken breasts
– Salt and pepper to taste
– 1/2 cup roasted red peppers, thinly sliced
– 1 cup fresh spinach leaves
– 1 cup shredded mozzarella cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Fresh parsley, chopped, for garnish (optional)


1. Preheat oven to 375°F (190°C). Grease a baking dish large enough to hold the chicken breasts in a single layer.
2. Using a sharp knife, make a horizontal slit along the side of each chicken breast to create a pocket for stuffing. Be careful not to cut all the way through.
3. Season the inside and outside of each chicken breast with salt and pepper to taste.
4. Stuff each chicken breast with roasted red pepper slices, fresh spinach leaves, and shredded mozzarella cheese. Press the edges of the chicken breast together to seal the stuffing inside.
5. In a small bowl, combine olive oil, minced garlic, dried basil, dried oregano, and paprika.
6. Brush the seasoned olive oil mixture over the stuffed chicken breasts, coating them evenly.
7. Place the stuffed chicken breasts in the prepared baking dish.
8. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear.
9. Remove from the oven and let the chicken rest for 5 minutes before serving.
10. Garnish with chopped fresh parsley, if desired, before serving.

Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes

Kcal: 320 kcal | Servings: 4 servings

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