Step 1: Prepare the Chicken

• Pat the chicken breasts completely dry with paper towels.

• Using a sharp knife, cut a horizontal slit into each chicken breast, slicing about ⅔ of the way through to create a pocket for stuffing.

• Season the outside of the chicken with salt and pepper to taste.

• Dredge each chicken breast lightly in flour, shaking off any excess. Set aside.

Step 2: Pan-Sear the Chicken

• In a large oven-safe skillet, heat 1 tablespoon of olive oil and the butter over medium-high heat until shimmering.

• Add the floured chicken breasts and sear for 2–3 minutes per side, until golden brown but not fully cooked through.

• Transfer the seared chicken to a plate and set aside.

Step 3: Make the Filling

• In the same skillet over medium-high heat, add the remaining 1 tablespoon of olive oil.

• Sauté the roasted red pepper strips and fresh spinach for about 3–5 minutes, stirring occasionally, until the spinach is just wilted.

• Add the minced garlic and cook for 1 additional minute, stirring constantly until fragrant.

• Season the mixture with salt and pepper to taste.

• Transfer the filling to a small bowl and allow it to cool slightly.

Step 4: Stuff and Bake

• Preheat oven to 375°F (190°C).

• Carefully stuff each chicken breast with 1 slice of mozzarella and an even portion of the pepper-spinach mixture.

• Use toothpicks to secure the opening if necessary.

• Return the stuffed chicken breasts to the skillet (off-heat).

• Bake uncovered for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F.

• Remove the toothpicks before serving.