Preheat and Prepare the Chicken: Preheat your oven to 200°C (180°C fan). Place the chicken breasts on a cutting board. Using a sharp knife, carefully cut a deep pocket into the thickest side of each breast, being careful not to slice all the way through.

Season the Chicken: In a small bowl, mix together the smoked paprika, dried oregano, salt, and pepper. Rub this seasoning mixture all over the outside of the chicken breasts.

Mix the Filling: In a separate bowl, combine the chopped roasted red peppers, grated mozzarella, Parmesan, minced garlic, and chopped fresh basil. Mix well until everything is evenly incorporated.

Stuff the Chicken: Carefully spoon the filling mixture into the pocket of each chicken breast. Don't overfill them, as the cheese will expand and ooze out. You can use one or two cocktail sticks to secure the opening of each breast to help keep the filling inside. What works best for me is inserting them at an angle to pin the opening closed.

Sear the Chicken: Heat the olive oil in a large, oven-safe frying pan over a medium-high heat. Once the oil is shimmering, carefully 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 building flavour and texture.

Bake to Perfection: Transfer the entire oven-safe 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.

Rest the Chicken: Remove the chicken from the oven and let it rest on a cutting board for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring a tender result. Don't forget to remove the cocktail sticks before serving!