Stuffed Chicken Breast with Red Pepper, Spinach, and Mozzarella

Preheat your oven to 190°C (375°F).

Carefully cut a pocket into each chicken breast by slicing horizontally without cutting all the way through.

In a pan, heat olive oil over medium heat and sauté garlic until fragrant. Add diced red pepper and spinach, cooking until spinach wilts and peppers soften. Remove from heat.

Stuff each chicken breast pocket with the sautéed vegetables and slices of mozzarella cheese. Secure with toothpicks if needed.

Season the outside of the chicken breasts with salt, pepper, and Italian herbs.

Place the stuffed chicken breasts in a baking dish and bake for 25–30 minutes or until the chicken is cooked through and juices run clear.

Let rest for a few minutes before serving.

Serving and storage tips: