Ingredients
2 large chicken breasts
1 cup fresh spinach leaves
1 medium red bell pepper, sliced into strips
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp olive oil
Toothpicks or kitchen twine
Instructions
Prepare the Chicken:
Preheat the oven to 375°F (190°C).
Butterfly the chicken breasts by slicing them horizontally, without cutting all the way through, and then open them like a book. Flatten the chicken gently with a mallet or rolling pin to even thickness.
Season the Chicken:
Sprinkle both sides of the chicken with garlic powder, paprika, Italian seasoning, salt, and pepper.
Assemble the Filling:
Place a layer of spinach leaves inside each chicken breast.
Add strips of red bell pepper on top of the spinach.
Sprinkle a generous amount of mozzarella cheese over the vegetables.
Roll and Secure:
Carefully roll the chicken breasts tightly around the filling. Secure them with toothpicks or kitchen twine to keep the stuffing intact during cooking.
Sear the Chicken:
Heat olive oil in a skillet over medium-high heat.
Sear the chicken rolls on all sides until golden brown, about 2–3 minutes per side.
Bake to Perfection:
Transfer the seared chicken rolls to a baking dish.
Sprinkle Parmesan cheese on top of the rolls for extra flavor.
Bake in the preheated oven for 25–30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C).
Enjoy.