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. 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.

Italian stuffed chicken breast These Italian-style stuffed chicken breasts make for a simple and savory weeknight entree. Serve with rice and roasted vegetables for a complete Stir well; set aside. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. You can cook Italian stuffed chicken breast using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Italian stuffed chicken breast

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

Looking for easy stuffed chicken breast recipes? This Easy Italian Spinach and Cheese Stuffed Chicken will get you out of your chicken rut! I use soft ricotta cheese, fresh spinach, meaty mushrooms and sun-dried tomatoes for ricotta stuffed chicken the whole family loves. An easy to make stuffed chicken breast recipe, Italian style.

Italian stuffed chicken breast step by step

  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..

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. Bone chicken breasts or purchase boned. Serve over saffron rice or buttered noodles or Italian Arborio rice. Pound chicken breast (enough so they can be. continue cooking until chicken is done, turning often.