Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, italian stuffed chicken breast. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. 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.
Italian stuffed chicken breast is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Italian stuffed chicken breast is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have italian stuffed chicken breast using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Italian stuffed chicken breast:
- Prepare shredded Italian cheese
- Get garlic, minced
- Get dried basil
- Take dried oregano
- Make ready Italian style bread crumbs
- Make ready boneless skinless chicken breasts
- Take egg, beaten
- Make ready marinara sauce
- Get About 10 stalks kale
- Get small onion, chopped
- Prepare Olive oil
- Take Salt & pepper
Divide the mozzarella, tomatoes and basil between each breast, stuffing into the opening; gently close and secure with cocktail sticks or wrap with bacon/proscuitto to secure the filling in place. This chicken dish is packed full of delicious Italian flavours. Chicken breasts are stuffed with tomatoes, basil, oregano, artichokes, peppers and mozzarella, before being baked in marinara sauce. Mix melted butter and lemon juice.
Instructions 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.
Remove to platter and keep warm. Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs.
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