Roasted Red Pepper & Mozzarella Stuffed Chicken
Roasted Red Pepper & Mozzarella Stuffed Chicken is one of those dishes that not only wows your dinner guests but also brings comfort to your weeknight meals. I remember the first time I made it; the aroma filled my kitchen, signaling something special was on the way. Imagine tender chicken breasts, each one bursting with a creamy filling of mozzarella and roasted red peppers. Whether you serve it for a family dinner or for a cozy night in, this dish is sure to impress while being straightforward to prepare.
Why you’ll love this dish
This recipe stands out for numerous reasons. Firstly, it is incredibly simple and quick to prepare, making it perfect for busy weeknights. The flavor combination of melted mozzarella, sweet roasted red peppers, and fragrant basil creates a masterpiece that tastes far more elaborate than it really is. It’s also versatile enough to cater to various dietary preferences; pair it with greens for a low-carb experience or serve it alongside a hearty pasta for a comforting feast.
"I made this for the first time last week, and my whole family went crazy for it! It’s like a five-star meal that only took me 30 minutes to prepare!" – A happy home cook
The cooking process explained
Creating Roasted Red Pepper & Mozzarella Stuffed Chicken involves some simple steps that lead to an impressive outcome. You begin by preparing a delicious filling with gooey cheese and flavorful peppers, which you stuff into seasoned chicken breasts. After a quick sear, the chicken is bathed in a savory broth and balsamic vinegar before being baked to perfection. It’s a straightforward path to an unforgettable meal!
What you’ll need
To whip up this delightful dish, gather the following ingredients:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil (plus 1 tablespoon for searing)
- 1 cup shredded mozzarella cheese
- ½ cup roasted red peppers, chopped
- 2 tablespoons fresh basil, chopped
- ¼ teaspoon red pepper flakes (optional, for an extra kick)
- 2 cloves garlic, minced
- ½ cup chicken broth
- 2 tablespoons balsamic vinegar
Feel free to play with ingredients; for instance, fresh herbs or different types of cheese can be used to customize the flavor profile!
Step-by-step instructions
Prepare the filling
In a mixing bowl, combine shredded mozzarella, chopped roasted red peppers, fresh basil, and optional red pepper flakes. Give it a gentle mix and set it aside.
Prepare the chicken
Carefully cut pockets into each chicken breast, ensuring the sides remain intact for stuffing. Season the chicken on both the inside and outside with salt, pepper, garlic powder, onion powder, and Italian seasoning.
Stuff the chicken
Generously fill each chicken pocket with the cheesy mixture, securing the openings with toothpicks to keep everything in place.
Sear the chicken
In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear each chicken breast for 2-3 minutes per side until golden brown.
Add garlic and deglaze
Reduce the heat and add minced garlic, cooking for about 30 seconds until fragrant. Then pour in the chicken broth and balsamic vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Bake the chicken
Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 18-22 minutes, or until the internal temperature reaches 165°F (75°C).
Rest and serve
After removing from the oven, let the chicken rest for about 5 minutes before slicing. Serve alongside your choice of vegetables, pasta, or a fresh salad for a well-rounded meal.
Best ways to enjoy it
When it comes to serving Roasted Red Pepper & Mozzarella Stuffed Chicken, the possibilities are endless. A light arugula salad with a zesty vinaigrette complements the richness of the dish beautifully. You could also pair it with a side of garlic bread or creamy risotto. For a more relaxed setting, slice the chicken and serve it as part of a charcuterie board with olives and crusty bread.
Storage and reheating tips
To keep your leftovers fresh, store the stuffed chicken in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheating can be done in a preheated oven at 350°F (175°C) for about 15-20 minutes. For longer storage, you can freeze the cooked chicken for up to 3 months; wrap it tightly to prevent freezer burn.
Helpful cooking tips
- Use a meat thermometer: Investing in a meat thermometer can be a game-changer to ensure your chicken is perfectly cooked without drying out.
- Flavor boosters: Consider marinating the chicken in Italian dressing for a few hours before cooking for an extra depth of flavor.
- Rest time is crucial: Allowing the chicken to rest after baking helps the juices redistribute, maintaining moisture throughout.
Creative twists
Feel free to switch up the flavors! Consider using spinach and feta cheese for a Mediterranean spin or jalapeños and pepper jack for a spicy kick. You could even go with sun-dried tomatoes and goat cheese for a different flavor profile that’s equally delicious.
Your questions answered
Q: How long does it take to prepare this dish?
A: Total preparation time is about 10-15 minutes, with cooking taking an additional 25-30 minutes.
Q: Can I substitute chicken breasts with another protein?
A: Absolutely! This stuffing works well with pork chops or even large portobello mushrooms for a vegetarian option.
Q: How do I know when my chicken is done?
A: The safest method is to use a meat thermometer; the internal temperature should reach 165°F (75°C). Alternatively, make sure the juices run clear.
Now you’re all set to create a spectacular Roasted Red Pepper & Mozzarella Stuffed Chicken that will undoubtedly delight your taste buds and impress anyone you share it with!
Roasted Red Pepper & Mozzarella Stuffed Chicken
Ingredients
Method
- In a mixing bowl, combine shredded mozzarella, chopped roasted red peppers, fresh basil, and optional red pepper flakes. Mix gently and set aside.
- Carefully cut pockets into each chicken breast, ensuring the sides remain intact for stuffing. Season the chicken on both the inside and outside with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Generously fill each chicken pocket with the cheesy mixture and secure the openings with toothpicks.
- In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear each chicken breast for 2-3 minutes per side until golden brown.
- Reduce the heat and add minced garlic, cooking for about 30 seconds until fragrant.
- Pour in the chicken broth and balsamic vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 18-22 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove from the oven, let the chicken rest for about 5 minutes before slicing.
