Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup shredded mozzarella cheese
1 cup chopped spinach
1/2 cup chopped roasted red peppers (you can use jarred roasted red peppers)
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Toothpicks or kitchen twine
Instructions:
Prepare the Chicken:
Preheat your oven to 375°F (190°C).
Butterfly each chicken breast by slicing horizontally through the middle, but not all the way through, so you can open it like a book.
Season and Stuff the Chicken:
Season both sides of each chicken breast with salt and pepper.
In a bowl, combine the shredded mozzarella, chopped spinach, chopped roasted red peppers, minced garlic, Italian seasoning, and paprika. Mix well.
Stuff the Chicken:
Open each chicken breast and place a portion of the mozzarella mixture inside. Close the chicken breast and secure with toothpicks or tie with kitchen twine to keep the filling inside.
Sear the Chicken:
Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 2-3 minutes on each side until golden brown.
Bake the Chicken:
Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Serve:
Once cooked, remove the chicken from the oven and let it rest for a few minutes.
Remove the toothpicks or twine before serving.
Optionally, garnish with fresh chopped parsley or additional roasted red peppers for extra flavor.
Enjoy.