Ingredients:

  • 5 oz (140g) fresh baby spinach
  • 1 cup (about 200g) drained and chopped jarred roasted red peppers
  • 4 oz (115g) drained and diced fresh mozzarella
  • 2 cloves garlic, minced
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1 teaspoon olive oil (for filling)
  • Salt and freshly ground black pepper, to taste
  • 4 large boneless, skinless chicken breasts (6–8 oz each)
  • 1/4 cup (30g) all-purpose flour (for dredging)
  • 1 teaspoon total salt and black pepper (divided, for chicken exterior)
  • 2 tablespoons olive oil (for searing)
  • 1 tablespoon unsalted butter (for searing)
  • 1 tablespoon chopped fresh parsley (for garnish, optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a baking dish or ensure your skillet is oven-safe.
  2. Sauté the minced garlic in 1 tsp olive oil until fragrant (about 30 seconds). Add the spinach in batches; cook just until wilted down completely. Squeeze out as much excess moisture as possible.
  3. In a bowl, combine the squeezed spinach, chopped peppers, diced mozzarella, Parmesan, oregano, salt, and pepper. Mix well to create the filling.
  4. Pat the chicken breasts very dry. Carefully slice a deep horizontal pocket into the thickest side of each breast without cutting all the way through. Lightly dredge the outside of the breasts in seasoned flour (mix flour with 1/4 tsp salt/pepper), shaking off excess.
  5. Gently spoon the filling mixture evenly into the four pockets. Secure the openings either with 1–2 toothpicks per breast or by tying tightly with kitchen twine.
  6. Heat 2 tbsp olive oil and 1 tbsp butter in the oven-safe skillet over medium-high heat. Season the outside of the stuffed chicken with the remaining salt and pepper. Sear the breasts for 2–3 minutes per side until beautifully golden brown all over.
  7. Transfer the skillet (or move the chicken to the baking dish) into the preheated oven. Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
  8. Remove from the oven. Let the chicken rest for 5 minutes before removing toothpicks/twine. Garnish with fresh parsley and serve immediately.