Recipe: Yummy Italian stuffed chicken breast

Italian stuffed chicken breast. These Italian stuffed chicken breasts are a delicious way to enjoy chicken for dinner…. again. Especially when it's a staple that you eat week in and week out. In fact, it really kind of becomes critical at some point to seek out new recipes if you hope to continue.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Savory chicken breasts stuffed with spinach-ricotta-pesto-prosciutto, and topped with a light mushroom sauce. Stuffed chicken breast recipes are always a delicious dinner option and this Gordon Ramsay stuffed chicken breast recipe is the perfect weekend treat! You can cook Italian stuffed chicken breast using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Italian stuffed chicken breast

1. Prepare 1 c of shredded Italian cheese.
2. It's 1 clove of garlic, minced.
3. Prepare 1 tsp of dried basil.
4. Prepare 1 tsp of dried oregano.
5. You need 1/2-1 cup of Italian style bread crumbs.
6. It's 3 of boneless skinless chicken breasts.
7. You need 1 of egg, beaten.
8. It's 2 cups of marinara sauce.
9. It's of About 10 stalks kale.
10. Prepare 1/4 of small onion, chopped.
11. Prepare to taste of Olive oil.
12. Prepare to taste of Salt & pepper.

Tomato sauce, parmesan cheese, chicken breast halves, boneless, skinless, oregano, swiss cheese, butter, bread crumbs. Mix bread crumbs, parmesan cheese and oregano. Pound the chicken breast thin between pieces of cling wrap. Try this Italian Stuffed Chicken Breast recipe, or contribute your own.

Italian stuffed chicken breast instructions

1. Preheat oven to 350 degrees..
2. Remove kale from stems and chop into small pieces. Cook kale & onion in the olive oil until tender, adding salt and pepper to taste. Let cool..
3. Mix 3/4 cup of Italian cheese, basil, oregano and kale in a small bowl. Add bread crumbs to a plate. Add egg to another plate and stir in a tiny bit of water..
4. Cut one side of chicken breast horizontally to within one half inch of other side. Spread the two sides open like a book. Cover chicken with plastic wrap and pound to flatten. Fill each chicken breast with kale/cheese mixture and close like a book over filling. Coat the outside of each chicken breast with egg. Press both sides of each chicken breast into bread crumbs so outside is completely coated. Arrange chicken breasts in a 9x13 baking dish..
5. Bake in preheated oven until chicken is no longer pink in center and juices run clear, about 45 mins..
6. Remove chicken from oven and pour marinara sauce over cooked chicken. Top with remaining 1/4 cup of cheese. Bake until sauce is bubbling and cheese is melted, about 5 more minutes..
7. All done! Serve with pasta and garlic bread..

Cut a pocket lengthwise in each breast, starting with the thick. each breast. And when this Sun Dried Tomato, Spinach and Cheese Stuffed Chicken from Yammie's Noshery came across my radar, I jumped on it straight away. This Italian Stuffed Chicken will tickle your taste buds! It's always a hit at the dinner table to have a perfectly cooked chicken breasts stuffed with all sorts of tasty goodness. In this particular version of stuffed chicken, I decided to utilize fennel, a super healthy and underutilized vegetable.