Cooking Instructions

• Preheat your oven to 375°F (190°C).
• Using a sharp knife, carefully cut a pocket into each chicken breast by slicing horizontally through the thickest part.
• In a small pan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
• Add the chopped spinach to the pan and cook for 2-3 minutes until wilted. Remove from heat and set aside to cool slightly.
• In a medium bowl, combine the roasted red peppers, mozzarella cheese, Parmesan cheese, spinach mixture, oregano, basil, salt, and pepper. Mix well until all ingredients are evenly incorporated.
• Stuff each chicken breast with the mixture, pressing the filling in gently so it stays inside. Secure the opening with toothpicks or kitchen twine.
• In the same pan, heat a little more olive oil over medium-high heat. Carefully add the stuffed chicken breasts to the pan and sear for 2-3 minutes per side until golden brown.
• Transfer the seared chicken breasts to a baking dish and place them in the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
• Optionally, drizzle balsamic vinegar over the stuffed chicken before serving for added flavor.