Roasted Red Pepper & Mozzarella Stuffed Chicken
- Prep Time: 15min
- Cook Time: 25min
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
-
4 boneless, skinless chicken breasts
-
1 cup roasted red peppers (sliced)
-
1 cup fresh mozzarella (sliced)
-
2 tbsp olive oil
-
2 garlic cloves, minced
-
1 tsp paprika
-
1 tsp Italian herbs
-
Salt and pepper, to taste
Instructions
-
Preheat oven to 400°F (200°C).
-
Butterfly chicken breasts, season with salt, pepper, and paprika.
-
Stuff with roasted peppers and mozzarella. Secure with toothpicks if needed.
-
Sear chicken 2 minutes per side in olive oil.
-
Transfer to baking dish and bake 20–25 minutes until cooked through (165°F inside).
-
Rest 5 minutes before slicing and serving.
Notes
-
Use shredded mozzarella if fresh isn’t available.
-
Add basil or pesto for extra flavor.
-
Great with pasta, salad, or roasted veggies.
Nutrition
- Calories: 320
- Fat: 16g
- Carbohydrates: 4g
- Protein: 38g