Preheat and Prep: First, preheat your oven to 180°C (160°C Fan / Gas Mark 4). Get a large, oven-safe frying pan ready. If you don't have one, have a baking dish handy.

Make the Stuffing: In a small bowl, combine the chopped roasted red peppers, torn mozzarella, chopped basil, and minced garlic. Season with a small pinch of salt and pepper and mix gently to combine. Set aside.

Prepare the Chicken: Place a chicken breast flat on a cutting board. With your hand flat on top of it, carefully use a sharp knife to cut a deep pocket into the thickest side of the breast. Be careful not to cut all the way through. Repeat with the remaining chicken breasts.

Season Generously: In another small bowl, mix the smoked paprika and dried oregano. Rub the chicken breasts all over with olive oil, then sprinkle generously on all sides with the seasoning mix, plus salt and pepper.

Stuff the Chicken: Carefully divide the mozzarella and pepper mixture between the four chicken breasts, pushing it deep into the pockets. Don't overfill them. I find that securing the opening with a cocktail stick or two helps keep the filling from escaping during cooking.

Sear for Colour and Flavour: Heat the oven-safe frying pan over a medium-high heat. Once hot, place the stuffed chicken breasts in the pan. Sear for 3-4 minutes on each side, until they are beautifully golden brown. This step is crucial for flavour and texture.

Bake to Perfection: Transfer the entire pan to the preheated oven. If your pan isn't oven-safe, move the seared chicken to a baking dish. Bake for 15-20 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 74°C on a meat thermometer.

Rest Before Serving: This is a key step! Remove the chicken from the oven, cover loosely with foil, and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, ensuring the chicken is moist and tender.