𝐓𝐔𝐅𝐅𝐄𝐃 𝐂𝐇𝐈𝐂𝐊𝐄𝐍

 𝐘𝐀𝐘 𝐎𝐑 𝐍𝐀𝐘 𝐅𝐎𝐑 𝐓𝐇𝐈𝐒 𝐑𝐎𝐀𝐒𝐓𝐄𝐃 𝐑𝐄𝐃 𝐏𝐄𝐏𝐏𝐄𝐑, 𝐒𝐏𝐈𝐍𝐀𝐂𝐇, 𝐀𝐍𝐃 𝐌𝐎𝐙𝐙𝐀𝐑𝐄𝐋𝐋𝐀 𝐒𝐓𝐔𝐅𝐅𝐄𝐃 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 🐔🫑🧀✨

Ingredients:

4 boneless, skinless chicken breasts

Salt and black pepper to taste

1 tsp Italian seasoning

1 tbsp olive oil

1 cup fresh spinach leaves

1/2 cup roasted red peppers, sliced

4 slices mozzarella cheese (or 1 cup shredded mozzarella)

2 cloves garlic, minced

Fresh basil for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.

Carefully slice each chicken breast horizontally to create a pocket, making sure not to cut all the way through.

Season the inside and outside of each chicken breast with salt, black pepper, and Italian seasoning.

Stuff each chicken breast with a few spinach leaves, roasted red pepper slices, and a slice of mozzarella cheese. Secure with toothpicks if needed to keep the stuffing in place.

In a large oven-safe skillet, heat olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Place the stuffed chicken breasts in the skillet and cook for 3-4 minutes on each side, or until golden brown.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted.

Remove from the oven and let rest for a few minutes. Garnish with fresh basil if desired, and serve warm.