Mediterranean Stuffed Chicken (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 boneless, skinless chicken breasts
02 - 1 cup roasted red peppers, sliced into strips
03 - 1 cup fresh spinach leaves
04 - 1 cup shredded mozzarella cheese

→ Seasoning Mix

05 - 2 tablespoons olive oil
06 - 1 teaspoon garlic powder
07 - 1 teaspoon Italian seasoning blend
08 - Salt and freshly ground black pepper to taste

# Instructions:

01 - Start by preheating your oven to 375°F (190°C). This temperature is perfect for cooking chicken - hot enough to get a nice golden outside while keeping the inside juicy and tender. While the oven is warming up, you can prep everything else.
02 - Grab a sharp knife and carefully slice into the side of each chicken breast. You want to cut deep enough to create a good-sized pocket for all that yummy filling, but be careful not to slice all the way through. Think of it like creating a little envelope or pouch within the chicken breast. If the chicken is really thick, you can place your hand gently on top while cutting to feel how far you're going.
03 - In a bowl, gently toss together the sliced roasted red peppers, fresh spinach, and shredded mozzarella. The combination of colors looks beautiful - the bright red peppers, deep green spinach, and creamy white cheese. This mix gives you the perfect balance of sweet smokiness from the peppers, earthiness from the spinach, and that gooey, melty goodness from the cheese.
04 - Open up each chicken pocket and start stuffing! Try to divide the filling evenly between all four chicken breasts, getting a good mix of peppers, spinach, and cheese in each one. Don't worry if it looks like a lot - you'd be surprised how much can fit in there! If the filling keeps trying to escape (it happens to the best of us), grab some toothpicks and use them to seal the openings by pinching the edges together and poking the toothpicks through.
05 - In a small bowl, mix together the olive oil, garlic powder, Italian seasoning, and a generous pinch of salt and pepper. Stir it all together until well combined. This herb-infused oil is going to add tons of flavor to the outside of the chicken and help it get that beautiful golden color as it bakes.
06 - Using a pastry brush (or your fingers if you don't mind getting a little messy), generously coat both sides of each stuffed chicken breast with the seasoned oil mixture. Make sure to get into all the nooks and crannies for maximum flavor. This step not only adds taste but also helps the chicken stay moist during baking.
07 - Place your stuffed and seasoned chicken breasts in a baking dish that's large enough to hold them all without overcrowding. Pop the dish in your preheated oven and bake for 25-30 minutes. You'll know they're done when the chicken is no longer pink inside and the juices run clear when pierced with a knife. If you have a meat thermometer (which is super helpful with chicken), you're looking for an internal temperature of 165°F at the thickest part.
08 - Once out of the oven, let the chicken rest for about 5 minutes before serving. This little break allows the juices to redistribute throughout the meat instead of running out all over your plate when you cut into it. Remember to remove any toothpicks before serving - nobody wants a surprise toothpick in their dinner! I like to slice this chicken on a slight angle to show off the beautiful stuffing inside.

# Notes:

01 - You can use jarred roasted red peppers (drained well) for convenience, or make your own by charring fresh bell peppers under the broiler until blackened, then steaming them in a sealed bag before peeling.
02 - Feel free to customize this recipe with different cheeses - fontina, provolone, or a sprinkle of feta all work beautifully with the Mediterranean flavors.
03 - The chicken can be stuffed and prepared up to 24 hours ahead of time, then kept covered in the refrigerator until you're ready to bake.

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