Stuffed Mediterranean Chicken Delight

This Mediterranean-inspired stuffed chicken dish has become my signature dinner party recipe, combining the vibrant flavors of roasted peppers with creamy mozzarella and nutritious spinach. The chicken breasts emerge from the oven juicy on the inside with a beautiful golden exterior.

I first created this recipe when hosting my in-laws for dinner last winter. Now it's become our Sunday tradition whenever we want something special without spending hours in the kitchen.

Ingredients

• Chicken breasts select thick ones for easier stuffing and juicier results
• Roasted red peppers adds sweet smoky flavor and vibrant color
• Fresh spinach leaves provides nutrients and lovely texture contrast
• Mozzarella cheese creates the perfect melty center that keeps chicken moist
• Olive oil helps seasonings adhere and promotes browning
• Garlic powder offers garlic flavor without burning like fresh garlic might
• Italian seasoning provides herbaceous notes that complement all ingredients
• Salt and pepper enhances the natural flavors of the chicken and fillings

How To Make Roasted Red Pepper Spinach Mozzarella Chicken

Prepare the chicken

Create deep pockets along the sides of each chicken breast using a sharp knife. Work carefully to make the pocket deep enough for filling without cutting through completely. This creates the perfect vessel for your flavorful stuffing while keeping everything contained during cooking.

Stuff with filling

Layer each pocket with equal portions of roasted red peppers, fresh spinach, and shredded mozzarella. Press the filling gently to compact it slightly while still fully stuffing each breast. The layering order matters here as it helps the cheese melt into the vegetables.

Secure and season

Close each pocket with toothpicks to prevent the filling from spilling during cooking. Then mix olive oil with all seasonings and brush generously over both sides of the chicken. This seasoning blend infuses the meat with flavor while helping create a golden exterior.

Bake to perfection

Place the stuffed chicken in a baking dish with a little space between each piece. Bake at 190°C for 25 to 30 minutes until the internal temperature reaches 74°C and juices run clear. Let rest for 5 minutes before serving to allow juices to redistribute throughout the meat.

My favorite component is definitely the roasted red peppers. I discovered their sweet smoky flavor transforms ordinary chicken into something extraordinary. My daughter who typically avoids vegetables always cleans her plate when I make this dish. The peppers add that perfect touch of sweetness that balances the savory chicken and cheese.

Make Ahead Options

This chicken dish works beautifully for meal prep. You can stuff the chicken breasts and store them covered in the refrigerator for up to 24 hours before cooking. This actually allows the flavors to meld together beautifully. Just remember to remove them from the refrigerator about 20 minutes before baking so they cook more evenly. Alternatively you can fully cook the chicken then refrigerate for up to 3 days. Reheat gently in a 160°C oven covered with foil until warmed through.

Easy Substitutions

Dont worry if you dont have every ingredient on hand. The roasted red peppers can be swapped for sundried tomatoes for a more intense flavor. Baby kale works beautifully in place of spinach. For the cheese try provolone or fontina if mozzarella isnt available. The Italian seasoning can be replaced with a mix of dried oregano and basil. This recipe is incredibly forgiving and adaptable to what you have in your pantry.

Serving Suggestions

This stuffed chicken pairs wonderfully with a simple side of roasted potatoes or a light rice pilaf. For a complete Mediterranean inspired meal serve it alongside a Greek salad and some warm crusty bread for soaking up any juices. A light drizzle of balsamic glaze just before serving adds a touch of elegance and brightens all the flavors. If youre entertaining this dish looks stunning sliced and fanned out on a platter with fresh herbs scattered over the top.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes! You can stuff the chicken breasts up to 24 hours in advance and store them covered in the refrigerator. Just bring them to room temperature for about 15 minutes before cooking for even baking.

→ What can I serve with this stuffed chicken?

This versatile main dish pairs wonderfully with garlic mashed potatoes, roasted vegetables, a simple green salad, pasta tossed in olive oil, or crusty bread to soak up the delicious juices.

→ Can I use frozen spinach instead of fresh?

Yes, but be sure to thoroughly thaw and squeeze out excess moisture from the frozen spinach before using. Fresh spinach provides better texture and flavor, but frozen works in a pinch.

→ How do I know when the chicken is fully cooked?

The most reliable method is using a meat thermometer - chicken is safely cooked when it reaches an internal temperature of 165°F (74°C). The chicken should no longer be pink inside, and juices should run clear.

→ Can I use other cheeses besides mozzarella?

Absolutely! While mozzarella offers that classic mild, melty quality, you can substitute or combine with provolone, fontina, gouda, or even goat cheese for different flavor profiles.

→ How should I store and reheat leftovers?

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. For best results when reheating, cover with foil and warm in a 325°F (165°C) oven for about 15 minutes, or until heated through.