Roasted Red Pepper Spinach and Mozzarella Stuffed Chicken

Here is a detailed list of ingredients you’ll need to create this dish:

• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 1 tablespoon olive oil
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (12-ounce) jar roasted red peppers, drained and chopped
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/4 cup milk

Directions

Follow these simple steps to prepare your delicious stuffed chicken:

• Step 1: Preheat your oven to 400°F (204°C) and lightly grease a 9×13 inch baking dish.
• Step 2: Place each chicken breast between two sheets of plastic wrap and pound to a thickness of 1/2 inch.
• Step 3: In a small bowl, combine the olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Brush this mixture evenly on both sides of the chicken breasts.
• Step 4: In a medium bowl, combine the squeezed spinach, chopped roasted red peppers, 1/2 cup of mozzarella cheese, ricotta cheese, Parmesan cheese, and the beaten egg. Mix well.
• Step 5: Spread about 1/4 of the spinach mixture evenly over each chicken breast, roll up tightly, and secure with toothpicks.
• Step 6: Heat the butter in a large oven-safe skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 2-3 minutes per side.
• Step 7: Remove the skillet from the heat. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
• Step 8: Gradually whisk in the chicken broth and milk until the mixture is smooth. Bring to a simmer, stirring continuously until the sauce thickens. Stir in the heavy cream and remaining 1/2 cup mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
• Step 9: Pour the cheese sauce over the seared chicken rolls in the skillet, then transfer the skillet to the preheated oven.
• Step 10: Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
• Step 11: Remove from the oven and let the chicken rest for 5 minutes before serving. Be sure to remove toothpicks before serving. Spoon extra sauce over if desired.

FAQs

• Q: Can I use fresh spinach instead of frozen?
  A: Yes, fresh spinach can be used; you’ll need to sauté it before mixing it into the filling.
• Q: How can I store leftovers?
  A: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Q: Can I make this dish ahead of time?
  A: Yes, you can assemble the stuffed chicken and refrigerate it overnight before baking the next day.
• Q: Is there a vegetarian version of this recipe?
  A: Yes, you can substitute the chicken with large Portobello mushrooms and follow the same stuffing process.
• Q: What sides pair well with this dish?
  A: Fresh green salad, roasted vegetables, or mashed potatoes complement this dish nicely.

Conclusion

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken is not just a meal; it’s a culinary thrill ride that combines flavors and textures into one irresistible dish. Easy to prepare and utterly delicious, this recipe is sure to become a family favorite that you’ll cherish for years to come. Enjoy it with your loved ones, and savor the compliments you’ll receive!