Ingredients
Scale
- 4 large boneless, skinless chicken breasts
- 4 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1 cup jarred roasted red peppers
- 4 slices provolone cheese
- 1 cup packed fresh spinach
Instructions
- Preheat the oven to 375℉.
- Rub the chicken breasts with 2 tablespoons of olive oil, salt, pepper, and Italian seasoning to coat evenly.
- Cut a wide pocket into the thick side of each chicken breast being careful not to pierce through the other side.
- Stuff each chicken breast with pieces of roasted red peppers, one slice of provolone cheese, and a portion of fresh spinach.
- Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
- Sear the stuffed chicken breasts for 3 minutes on each side until golden brown.
- Transfer the skillet directly into the preheated oven.
- Cook for 30 to 40 minutes or until the internal temperature reaches 165℉.
Notes
- Ensure the chicken breasts are of uniform thickness to promote even cooking.
- Always use a meat thermometer to confirm readiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Chicken Breast
- Method: Skillet to Oven
- Cuisine: Italian-Inspired