Chopped spinach
Mozzarella
Parmesan
Breadcrumbs
Beaten egg
Salt and black pepper
This mixture should be moist but hold together when pressed.
Prepare the Chicken
Pound the chicken breasts to an even thickness (about 1/2 inch).
Cut a slit or create a pocket in each chicken breast, being careful not to cut all the way through.
Stuff the Chicken
Spoon the filling into each pocket generously.
Use toothpicks to secure the opening and keep the filling from spilling out during baking.
Bake
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.
Place the stuffed chicken breasts on the tray and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
Serve
Let rest for 5 minutes before slicing. Serve with:
Roasted vegetables (like carrots, zucchini, or Brussels sprouts)
Mashed potatoes
A light side salad or quinoa
💡 Tips & Variations
Spicy Kick: Add 1/4 tsp red pepper flakes to the filling for a mild heat.
Make it crispy: Lightly brush the tops with olive oil and sprinkle with extra breadcrumbs before baking.
Substitutes:
Roasted red pepper ➝ Sun-dried tomatoes (for a tangier taste)
Spinach ➝ Kale or Swiss chard
Cheese ➝ Goat cheese or cream cheese for a different texture
❓ Frequently Asked Questions (FAQ)
Q1: Can I make this ahead of time?
Yes! You can prepare the stuffed chicken in advance, cover it, and refrigerate for up to 24 hours before baking.
Q2: Can I freeze stuffed chicken?
Absolutely. Stuff the chicken and freeze uncooked in an airtight container. Thaw overnight in the refrigerator before baking as usual.
Q3: What’s the best way to roast red peppers at home?
Place whole red peppers on a baking sheet.
Roast at 450°F (230°C) for about 25 minutes, turning occasionally, until the skin is blistered.
Transfer to a bowl, cover with plastic wrap, let steam for 10 minutes.
Peel off the skin, remove seeds, and dice.
Q4: Can I cook this in a skillet instead of the oven?
Yes, but be cautious. Sear the stuffed chicken in a hot skillet for about 4-5 minutes per side, then transfer to the oven to finish cooking. This gives it a nice golden crust.
Q5: How do I know the chicken is fully cooked?
Use a meat thermometer. The thickest part should read 165°F (74°C). If you don’t have a thermometer, cut into the thickest part—it should be white and juices should run clear.
🧑🍳 Nutritional Highlights (Estimated per serving)
Calories: ~350-400
Protein: 35-40g
Carbohydrates: ~5-8g
Fat: ~15-18g
Fiber: 1-2g
Note: Values will vary based on exact ingredients and quantities.
🥂 Perfect Pairings
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