Roasted Red Pepper & Mozzarella Stuffed Chicken Bliss

This Roasted Red Pepper & Mozzarella Stuffed Chicken is a treat for the senses with gooey cheese and savory peppers.

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Prep Time 15

Cook Time 30

Resting Time 10

Total Time 55

Servings: 4 chicken breasts

Course: Dinner

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Boneless, skinless chicken breasts Ensure they're even in thickness for uniform cooking.
1 teaspoon Salt Enhances flavor; adjust according to taste.
1 teaspoon Black pepper Freshly ground is preferred for better flavor.

For the Stuffing

1 cup Shredded mozzarella cheese Provides creaminess; substitute with any melting cheese if desired.
½ cup Roasted red peppers, chopped Adds sweetness; fresh peppers can be roasted.
¼ cup Fresh basil, chopped Can be swapped for parsley or omitted.
1 teaspoon Red pepper flakes Optional; adjust based on spice preference.

For Seasoning & Cooking

1 teaspoon Garlic powder Substitute with fresh garlic.
1 teaspoon Onion powder Can be replaced with sautéed fresh onions.
1 teaspoon Italian seasoning Substitute with dried herbs if desired.
2 tablespoons Olive oil Replace with avocado oil for a different flavor.

For the Cooking Liquid

½ cup Chicken broth Vegetable broth offers a lighter option.
1 tablespoon Balsamic vinegar Substitute with lemon juice for a brighter twist.
2 cloves Garlic, minced You can also use garlic powder as a substitute.

Equipment

Skillet
baking dish
Mixing bowl
Meat thermometer

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C) for even cooking.
Combine shredded mozzarella, chopped roasted red peppers, and chopped fresh basil in a mixing bowl.
Slice a pocket into the side of each chicken breast for stuffing.
Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and Italian seasoning; drizzle with olive oil.
Stuff the chicken breasts with the prepared mixture and secure openings with toothpicks.
Sear the stuffed chicken in a skillet over medium-high heat until golden brown, about 4-5 minutes per side.
Transfer the chicken to a baking dish; sauté minced garlic, add chicken broth and balsamic vinegar, then pour over the chicken.
Bake uncovered for 25-30 minutes until the internal temperature reaches 165°F (75°C).
Allow the chicken to rest for 5-10 minutes before serving to let juices redistribute.

Nutrition

Serving: 1chicken breastCalories: 320kcalCarbohydrates: 8gProtein: 36gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 650mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Ensure chicken is of uniform thickness for even cooking; avoid overstuffing the chicken to prevent spillage.

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