Mediterranean Stuffed Chicken (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 cup mozzarella, shredded
02 - 1 cup spinach leaves, fresh
03 - 4 chicken breasts, boneless and skinless
04 - 1 cup roasted red pepper strips

→ Seasoning Mix

05 - Salt and ground black pepper to taste
06 - 1 teaspoon dried Italian herbs
07 - 2 tablespoons extra virgin olive oil
08 - 1 teaspoon garlic powder

# Instructions:

01 - Turn your oven on and set it to 375°F (190°C). While it heats up, get all your ingredients ready to save time later. This temp lets your chicken cook through nicely, staying juicy on the inside while browning on the outside.
02 - Take a sharp knife and slice into the thickest side of each chicken breast to make a pocket. Don't go all the way through—you just need enough space to hold your stuffing. If your chicken feels too thick, you can guide the knife slowly to avoid cutting too deep.
03 - Grab a bowl and combine the spinach, roasted red peppers, and mozzarella. Give it a toss so everything’s mixed evenly. The colors will look great together! This filling brings a tasty mix of smoky, earthy, and cheesy flavors.
04 - Stuff each chicken pocket with some of the filling, sharing it evenly across the breasts. Add plenty of each ingredient, but if some spills, that’s okay. Use toothpicks to seal them shut if needed—they're great for keeping everything snug inside.
05 - In a small bowl, stir together olive oil, garlic powder, Italian herbs, and a bit of salt and pepper. Blend everything well so the flavors combine. This oil gives the chicken a delicious crust and helps it stay juicy.
06 - Brush the oil mixture generously over the chicken. Use a pastry brush for even coverage, or rub it on with your hands if you don’t mind the mess. Get every nook and cranny to pack in the flavor.
07 - Place your stuffed chicken in a baking dish with enough room so they don’t touch. Pop it into the preheated oven for about 25-30 minutes. You’ll know it’s ready when the juices run clear and the inside doesn’t look pink. A thermometer is handy here—165°F is spot on for cooked chicken.
08 - Once the chicken’s done, take it out and let it rest for 5 minutes—this helps keep the juices in when you cut into it. Don’t forget to take out any toothpicks! Slice it on an angle to show off the filling, then serve it up.

# Notes:

01 - Grab jarred roasted red peppers to save time, or roast your own by charring fresh peppers under a broiler, steaming them in a sealed bag, then peeling off the skins.
02 - Switch things up with other cheeses! Feta, fontina, or provolone work beautifully too.
03 - You can get the chicken stuffed and ready a day ahead. Keep it in the fridge, covered, until you’re ready to bake.

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