Flavor-Packed Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Ingredients:
4 boneless, skinless chicken breasts (about 6-8 ounces each)
1 tablespoon olive oil
1 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (12-ounce) jar roasted red peppers, drained and chopped
1 cup shredded mozzarella cheese, divided
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/4 cup milk
Directions:
1. Preheat oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
2. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap and pound to 1/2-inch thickness. In a small bowl, combine olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Brush the mixture evenly over both sides of the chicken breasts.
3. Make the filling: In a medium bowl, combine the squeezed spinach, chopped roasted red peppers, 1/2 cup mozzarella cheese, ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
4. Stuff the chicken: Spread about 1/4 of the spinach mixture evenly over each chicken breast. Roll up tightly and secure with toothpicks.
5. Sear the chicken: Heat the butter in a large oven-safe skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 2-3 minutes per side.
6. Make the sauce: Remove the skillet from the heat. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until the sauce has thickened. Stir in the heavy cream and remaining 1/2 cup mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
7. Bake the chicken: Pour the cheese sauce over the seared chicken rolls in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
8. Rest and Serve: Remove from oven and let rest for 5 minutes before serving. Remove toothpicks before serving. Spoon extra sauce over chicken if desired.
Cooking Time: 45 minutes | Servings: 4 | Calories: Approximately 650