Ingredients:

  • 2 cups fresh spinach, chopped
  • 1 cup red bell pepper, diced
  • 1/2 cup cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, then add spinach and bell pepper until wilted.
  3. In a mixing bowl, combine sautéed vegetables with cream cheese, mozzarella, Parmesan, salt, and pepper.
  4. Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
  5. Season the inside and outside of each chicken breast with salt, pepper, and Italian seasoning.
  6. Fill each chicken breast pocket with the spinach mixture. Secure the openings with toothpicks or tie with kitchen twine.
  7. Heat remaining olive oil in the same skillet over medium-high heat. Sear each stuffed chicken breast for 3-4 minutes on each side, or until golden brown.
  8. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
  9. Allow the chicken to rest for 5 minutes before slicing and serving.