Chicken stuffed with roasted red peppers spinach and mozzarella

Q: How do you cook a stuffed chicken breast in a pocket?

Heres how to make the pocket for the chicken breast stuffing..

INGREDIENTS

4 Chicken breasts boneless and skinless
8 ounces Fresh mozzarella cheese ; sliced into 8 slices
1 12 oz jar Roasted Red Peppers ; sliced into 1 inch pieces
1 bunch Basil fresh ; whole leaves
1/4 cup Parmesan cheese grated
1 tablespoon Italian seasoning
Salt & pepper ; for seasoning

Table of Contents Show

INGREDIENTS
INSTRUCTIONS
Roasted Red Pepper Spinach Mozzarella Stuffed Chicken
Chicken breasts are stuffed with flavorful roasted red peppers, gooey mozzarella cheese, and fresh baby spinach for the easiest twist on stuffed chicken!
Chicken breasts are stuffed with flavorful roasted red peppers, gooey mozzarella cheese, and fresh baby spinach for the easiest twist on stuffed chicken!
Chicken Breasts w/ Mozzarella, Spinach & Roasted Red Pepper
Ingredients
Instructions
Can you cook raw chicken with peppers?
How do you make chicken breast and bell peppers?
How do you cook a stuffed chicken breast in a pocket?

INSTRUCTIONS

Preheat oven to 400 degrees. Grease a 9 x 12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.

NOTES

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1005g)
Recipe Makes: 4 Servings

Calories: 1193
Calories from Fat: 191 (16%)

Amt Per Serving	% DV

	Total Fat 21.3g	28 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 3g
Cholesterol 585.2mg	180 %
Sodium 988.8mg	34 %
Potassium 2468.4mg	65 %
Total Carbohydrate 2.4g	1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 2.3g
Protein 232.5g	332 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1193

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

3 ratings · 40 minutes · Serves 4

Chicken breasts are stuffed with flavorful roasted red peppers, gooey mozzarella cheese, and fresh baby spinach for the easiest twist on stuffed chicken!

4 Chicken breasts (about 2 lbs), medium

1 1/2 cups Baby spinach, fresh

1/4 cup All-purpose flour

1/2 cup Red peppers, jarred roasted

4 slices Mozzarella cheese, fresh

Jump to Recipe

After over three months of not having a job, I forgot how hectic things can be with one. Sometimes it is hard to get motivation to cook a nice dinner after you have been working all day; I’m sure many of you are nodding your heads in agreement. BUT! Even when you have had a long day, you don’t necessarily have to sacrifice your dinner! This is a great recipe for those nights. It is quick, easy and looks like you tried harder than you have to!

Say goodbye to bland baked chicken breast. I want all you to see that you can easily dress up chicken, there is no need to eat a boring, dry chicken breast ever again! This specific recipe combines delicious Italian flavors with mozzarella cheese, spinach, roasted red peppers and basil. I chose to make my own sauce at home, but you can easily use a jar of white sauce or tomato sauce if you don’t want to spend the time making your own. If you are watching your diet, make this recipe with non-fat mozzarella and leave out the sauce or use tomato sauce.

Chicken Breasts w/ Mozzarella, Spinach & Roasted Red Pepper

This specific recipe combines delicious Italian flavors with mozzarella cheese, spinach, roasted red peppers and basil. Say goodbye to boring chicken breasts!

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Dinner

Cuisine Italian

Servings 4

Calories 460 kcal

Ingredients

4 chicken breasts boneless, skinless
salt and pepper
1 tbsp basil minced
2 roasted red peppers sliced
2 cups fresh spinach
1 cup mozzarella cheese
1 cup white sauce or tomato if you would prefer

Instructions

Preheat the oven to 375F. Place the chicken breasts on a foil-wrapped baking sheet.
Season chicken with salt, pepper and basil.
Layer each breast with 1/2 cup spinach, 1/4 cup mozzarella and roasted red pepper slices.
Cover with foil and bake at 375F until cooked through (about 30 minutes).
Place breasts on individual plates and drizzle with 1/4 cup sauce each before serving. (Serve over pasta if desired.)

Nutrition

Calories: 460kcalCarbohydrates: 4gProtein: 57gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 207mgSodium: 1265mgPotassium: 970mgFiber: 1gSugar: 1gVitamin A: 1786IUVitamin C: 16mgCalcium: 176mgIron: 2mg

Keyword basil, buffalo chicken, caprese, mozzarella, roasted red pepper

Can you cook raw chicken with peppers?

Yes, this is a safe method of cooking, as long as everything in the pan is fully cooked before eating.

How do you make chicken breast and bell peppers?

Chicken and Bell Pepper Recipe 2 Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 4 to 5 minutes or until tender-crisp.