Perfect Roasted Red Pepper Mozzarella Stuffed Chicken
This Roasted Red Pepper Mozzarella Stuffed Chicken recipe delivers a juicy and flavorful meal, perfect for a weeknight dinner or impressing guests. Tender chicken breasts are filled with a delicious blend of sweet roasted red peppers and creamy mozzarella, creating a comforting and satisfying dish.
Equipment
- Oven
- baking dish
- Large bowl
- Cutting board
- sharp knife
- Meat mallet (optional)
- Plastic Wrap (optional)
- skillet (optional)
- Tongs
- Meat thermometer
- Measuring spoons
- Measuring cups
Ingredients
- 4 boneless, skinless chicken breasts 6-8 ounces each
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 red bell pepper
- 4 ounces fresh mozzarella cheese, shredded
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- 1 tablespoon olive oil for stuffing
- Salt and pepper to taste for stuffing
- Fresh basil leaves for garnish
- Balsamic glaze for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Roast the red pepper using your preferred method (oven, broiler, or gas stovetop). Place the roasted pepper in a bowl and cover with plastic wrap for 10-15 minutes. Peel off the skin, remove the seeds and stem, and chop.
- Place a chicken breast on a cutting board. Butterfly the chicken breast by slicing horizontally through the center, being careful not to cut all the way through. Open the breast like a book. Optionally, gently pound the butterflied chicken breast to an even thickness (about 1/2 inch) using a meat mallet between two sheets of plastic wrap.
- In a medium bowl, combine the chopped roasted red peppers, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, chopped fresh basil, olive oil, salt, and pepper. Mix well to combine.
- Divide the roasted red pepper and mozzarella mixture evenly among the butterflied chicken breasts. Spread the stuffing evenly over one side of the butterflied chicken.
- Fold the other side of the chicken breast over the stuffing, creating a sealed pocket. If needed, use toothpicks to secure the edges.
- Optional: In a skillet, heat olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side to create a golden-brown crust.
- Place the stuffed chicken breasts in the prepared baking dish.
- Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The mozzarella should be melted and bubbly.
- Let the chicken rest for 5-10 minutes before serving.
- Garnish with fresh basil leaves and a drizzle of balsamic glaze, if desired.
Notes
Don't overstuff the chicken breasts to prevent filling spillage. Use a meat thermometer to ensure the chicken is cooked through. Get creative with the filling by adding sun-dried tomatoes, spinach, or pesto. For a spicy kick, add a pinch of red pepper flakes to the stuffing. Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through.