For the Stuffed Chicken:

4 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp black pepper

For the Filling:

1 cup roasted red peppers, sliced and well drained

2 cups fresh baby spinach

1 cup shredded mozzarella cheese

2 tbsp grated Parmesan cheese

2 cloves garlic, minced

1 tbsp cream cheese, softened

1 tsp olive oil

For the Garlic Herb Butter:

2 tbsp unsalted butter, melted

1 tbsp fresh parsley, finely chopped

1 tsp fresh thyme leaves

1 clove garlic, minced

1 tsp fresh lemon juice

For Garnish (optional):

Fresh parsley

Lemon wedges

Extra grated Parmesan cheese

Preheat the oven to 400°F (200°C). Lightly grease a baking dish.

Using a sharp knife, cut a pocket into the side of each chicken breast without slicing all the way through.

Heat 1 teaspoon olive oil in a skillet over medium heat. Add the garlic and spinach, cooking for 1–2 minutes until the spinach wilts. Remove from the heat and let cool slightly.

In a bowl, combine the sautéed spinach, roasted red peppers, mozzarella, Parmesan, and cream cheese until evenly mixed.

Stuff each chicken breast with the filling and secure with toothpicks if needed.

Rub the outside of the chicken with olive oil and season with the garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper.

Arrange the stuffed chicken breasts in the prepared baking dish.

In a small bowl, mix together the melted butter, parsley, thyme, garlic, and lemon juice. Brush half of the mixture over the chicken.

Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Brush with the remaining garlic herb butter and broil for 2–3 minutes until lightly golden.

Let the chicken rest for 5 minutes before serving.

Garnish with fresh parsley, lemon wedges, and extra Parmesan cheese if desired.

Nutritional Info (per serving, serves 4)

Calories: 438

Protein: 48 g

Carbohydrates: 6 g

Fat: 24 g

Fiber: 1 g

Sugar: 3 g

Sodium: 645 mg