Stuffed Chicken Breast – juicy boneless chicken breast stuffed with red bell peppers, fresh baby spinach and cheese. A savory blend of cheese and vegetables; best way to spiced up your usual chicken dinner night. Incredibly easy, cheesy and delicious. Great for entertaining, too!
Preheat the oven to 375 degrees F (190 degrees C).
Place chicken on a board or flat surface . Cut a slit or pocket about ¾ quarter of the way through each breast, try not to cut all the way through . Season inside of chicken.
In large skillet or frying pan, add olive oil and garlic, sauté over medium heat for about a minute, add mushrooms, bell pepper and continue stirring for about 2-3 minutes. Finally add spinach and stir frequently until wilted and cooked, about 2-3 minutes. Set Aside.
Stuff chicken breast with mushroom, spinach and bell pepper mixture. Add cheese, 1-2 slices per chicken.
Use toothpicks to thread chicken breasts near the openings to help secure them. If some of the filling has comes out, just tuck it back in.
Heat an oven proof skillet over medium heat with a tablespoon of oil. Sear and cook chicken on both sides for 3-4 minutes each, until golden. You may use a pair of tongs, and carefully flip the chicken breasts over.
Place skillet in the oven and cook for about 16-18 minutes, depending on the size of the breast or until chicken is cooked through.
Transfer the chicken breasts to serving plates. Carefully remove and discard the toothpicks. Serve immediately., drizzled with the juices in the skillet.
Please be reminded that the Nutritional Information shown in the post is a rough estimate and can vary greatly based on products used.