Wash and thoroughly dry the spinach. Cook the spinach in a skillet with a little olive oil until it softens and reduces in volume, adjusting the seasoning with salt and pepper to taste.
3 oz Spinach
Cut one side of the chicken breast to create an inner pocket. Season the chicken breast with salt and pepper.
24 oz Chicken Breast, Salt, Black Pepper
Oil a baking dish and place the chicken breast in it.
Olive Oil
Stuff the chicken breast with spinach, roasted pepper, and cheese, saving some cheese for the top.
3 oz Spinach, 7 oz Roasted bell peppers, 3 Cheddar Cheese
Bake in the preheated oven at 350°F (~175°C) for approximately 35 minutes.
Serve hot with your favorite side dish.
Quick Note
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Notes
Resting Time: After cooking, let the chicken rest for about 5 minutes before serving. This helps the juices redistribute, ensuring a moist and flavorful chicken breast.
Stuffing Consistency: If your spinach filling seems too runny, add a small amount of breadcrumbs or grated Parmesan cheese to absorb excess moisture. This will help keep the filling compact and flavorful.
Herb Variations: Feel free to experiment with different herbs in the spinach mixture. Basil, oregano, or thyme can add a nice touch of flavor.
Cheese Varieties: While cheddar is suggested, feel free to experiment with other types of cheese like goat cheese, feta, or Swiss cheese for different flavor profiles.
Handling Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in the oven until warmed through.