Recipe: Delicious Italian stuffed chicken breast

Delicious, fresh and tasty.

Italian stuffed chicken breast. Italian-inspired stuffed chicken breasts are loaded with plenty of cheese and seasonings and baked with spaghetti sauce for a crowd-pleasing meal. Mix melted butter and lemon juice. Remove to platter and keep warm.

Italian stuffed chicken breast 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. An easy to make stuffed chicken breast recipe, Italian style. You can have Italian stuffed chicken breast using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Italian stuffed chicken breast

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

The breast is stuffed with cheese, breaded and baked in tomato sauce. This chicken recipe is for a single serving but can easily be scaled to feed as many as you wish. In a large skillet, over medium heat, brown the chicken in the oil. Place half of a cheese slice and two tablespoons of spinach (squeezed dry) down the center of each piece of chicken.

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..

Fold chicken over the filling and secure with a toothpick. Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box. These Italian Cheese Stuffed Chicken Breast were a big hit…especially with my husband! They are keto and low carb friendly, super easy to make, and delicious! Stuffed chicken breast recipes can be kind of intimidating at first glance, but they shouldn't be…especially this one!