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Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, italian stuffed chicken breast. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Italian-inspired stuffed chicken breasts are loaded with plenty of cheese and seasonings and baked with spaghetti sauce for a crowd-pleasing meal. Fold chicken over the filling and secure with a toothpick. These stuffed chicken breasts Italian style makes a quick fresh and flavorful weeknight meal but is special enough for company.
Italian stuffed chicken breast is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Italian stuffed chicken breast is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook italian stuffed chicken breast using 12 ingredients and 7 steps. Here is how you can achieve that.
Ingredients of Italian stuffed chicken breast:
- Prepare 1 c shredded Italian cheese
- Make ready 1 clove garlic, minced
- Get 1 tsp dried basil
- Get 1 tsp dried oregano
- Prepare 1/2-1 cup Italian style bread crumbs
- Make ready 3 boneless skinless chicken breasts
- Make ready 1 egg, beaten
- Get 2 cups marinara sauce
- Make ready About 10 stalks kale
- Prepare 1/4 small onion, chopped
- Take to taste Olive oil
- Get to taste Salt & pepper
The cheese just starts to melt and is so ooey gooey. 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.
How to Process To Make Italian stuffed chicken breast:
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- Bake in preheated oven until chicken is no longer pink in center and juices run clear, about 45 mins.
- 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.
- All done! Serve with pasta and garlic bread.
That's why we've come to love this recipe for Italian Sausage Stuffed Chicken Breast. The chicken is seasoned simply and cooked just until tender and delicious. This is contrasted with the bold and hearty meatiness of the sausage mixture. I love the way that the peppers and onions give the sausage filling a mild sweetness. I usually serve with fettuccini and Italian bread.
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