Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

For the Chicken

4 boneless, skinless chicken breasts, about 6 oz each, patted dry

1 teaspoon kosher salt, for seasoning (I prefer kosher over table salt for better control)

1/2 teaspoon black pepper, freshly ground if you’ve got a grinder

1 teaspoon garlic powder, for a little extra punch

1 tablespoon olive oil, for searing (I use extra virgin for richer flavor)

1 cup roasted red peppers, drained and roughly chopped (jarred is fine, but homemade is next-level)

2 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and squeezed dry)

1 cup shredded mozzarella cheese, full-fat for melty goodness (I usually grab a block and shred it myself)

1/4 cup grated Parmesan cheese, for a nutty kick

1 teaspoon Italian seasoning, to tie it all together

2 cloves garlic, minced (fresh is best, but jarred works if you’re in a hurry)

Step 1: Preheat and Prep

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Step 2: Mix the Stuffing

In a medium bowl, combine the chopped roasted red peppers, spinach, mozzarella, Parmesan, Italian seasoning, and minced garlic. Stir it up until it’s a nice, cohesive mix. I’ve learned to squeeze the spinach if it’s frozen to avoid a watery mess—don’t skip that bit!

Step 3: Cut the Pockets

Grab a sharp knife and carefully slice a pocket into each chicken breast, about 3/4 of the way through. Be gentle; you don’t wanna butterfly it completely. I’ve botched this before and ended up with a hole, so take your time here.

Step 4: Stuff the Chicken

Spoon that delicious Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken filling into each pocket, packing it in tight. If some spills out, no worries—just tuck it back in. Secure with toothpicks if needed; I usually need a couple to keep things tidy.

Step 5: Sear for Flavor

Heat olive oil in an oven-safe skill