Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken Breast
The combination of roasted red peppers, mozzarella, and spinach stuffed inside a chicken breast is one that pretty much everyone enjoys. It evokes old school italian flavors, and is bursting with flavor!
Ingredients
- For the Marinade:
- 2 Tbsp. Avocado Oil
- 1 Tbsp. Primal Palate Italian Seasoning
- 1 Tbsp. Garlic Powder
- For the Stuffing:
- 4 Free Range Boneless, Skinless, Chicken Breast Halves {I used ButcherBox - check out their current bonus HERE}
- Salt & Pepper, to taste
- 2 Tbsp. Butter
- 1 cup jarred Roasted Sweet Red Peppers
- 1 cup Baby Spinach, Chopped
- 4 slices Fresh Mozzarella
Directions
- 1
Place all the ingredients for the marinade in a gallon ziploc bag and shake to combine. Add the chicken breasts, shake to coat. Squeeze out any extra air, then place the bag in the refrigerator to marinate the chicken breasts for at least 1 hour and up to 12 hours.
- 2
Heat up a skillet with 2 Tbsp. Avocado Oil over medium heat. Saute each chicken breast for 2-3 minutes on each side, until a slight crust forms. Set aside to cool.
- 3
In the heated skillet, saute the butter, spinach, and roasted red peppers until the spinach is wilted, about 5 minutes.
- 4
Slit each cooled chicken breast 2/3 of the way through, then fill with the roasted red pepper mixture and one slice of mozzarella. Season with salt and pepper, to taste. (use toothipicks to secure the chicken breasts, if desired)
- 5
Place the chicken breasts in a baking dish and bake at 375 for 20-25 minutes, or until an internal temperature reads 165.