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Italian stuffed chicken breast recipe

Italian stuffed chicken breast recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

Delicious Italian flavours of tomato, fresh basil and mozzarella! You can wrap the chicken breast with bacon or proscuitto to secure the filling in place. Serve with home-made potato wedges.


Buckinghamshire, England, UK

15 people made this

IngredientsServes: 2

  • 2 large chicken breasts
  • 80g buffalo mozzarella, sliced
  • 10 cherry tomatoes, sliced
  • fresh basil, torn
  • 1 onion, quartered
  • 1 tablespoon olive oil
  • 1 pinch dried mixed herbs

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat the oven to 180 C / Gas mark 4.
  2. Slice the chicken breasts lengthways without cutting completely in half. 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. Place on a baking tray with onion, drizzle with 1 tablespoon olive oil and sprinkle with mixed herbs. Cover with foil.
  3. Cook the chicken in the preheated oven for 20 minutes. Remove the foil and continue to cook until the chicken is no longer pink in the centre, about 5 minutes.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

-30 Dec 2012

Very nice but the chicken needs a bit longer.-15 Nov 2015


Italian Stuffed Chicken Breasts

Drizzle 1 tablespoon of the olive oil in a skillet and bring to medium-high heat.

Step 2

Toss in the green peppers, tomatoes and garlic and cook until pepper is soft stir in 1/4 cup of the asiago cheese and set aside.

Step 3

Slice the breasts in half diagonally and season with the garlic powder, salt and pepper to taste.

Step 4

Place a slice of ham over two of the sliced breast pieces.

Step 5

Divide the green pepper mixture in two and place over the slice of ham.

Step 6

Top with the other 2 chicken breast pieces.

Step 7

Sprinkle the oregano over top and tie together with butcher’s twine so the stuffed breasts will stay together.

Step 8

Sprinkle 1 tablespoon of the olive oil in the same skillet you used to cook the peppers and bring to medium-high heat.

Step 9

Brown the stuffed breasts on both sides.

Step 10

Meanwhile fit a baking pan with a wire rack and place the stuffed breasts over the rack.

Step 11

Fill the bottom of this baking pan with about 1/4 inch of water.

Step 12

Place into a preheated 375 degree Fahrenheit oven and cook uncovered about 25 to 30 minutes, depending on thickness of the breasts, until juices run clear when poked with a toothpick.

Step 13

Mix together the alfredo sauce and remaining asiago cheese and heat in a microwave until hot.


Italian Stuffed Chicken Breast

These mozzarella cheese stuffed chicken breasts are filled with Italian flavors and wrapped with prosciutto. They are baked in the oven until perfect and I show you my trick for keeping the stuffing from melting out!

Ingredients

  • 4 Chicken Breasts
  • 1-½ cup Shredded Mozzarella Cheese
  • 1 teaspoon Italian Seasoning
  • 8 leaves Large Basil
  • 4 slices Prosciutto
  • ¼ cups Balsamic Vinegar
  • ½ pints Cherry Tomatoes
  • 3 Tablespoons Butter
  • Salt And Pepper, to taste

Preparation

Preheat oven to 400ºF. Cut a wide and deep pocket in each chicken breast, being sure to not cut all of the way through the bottom.

In a small bowl, mix mozzarella and Italian seasoning.

Lay 2 basil leaves inside each chicken breast pocket, then stuff each one with 1/4 of the cheese mixture, leaving the pocket facing up. Lay a piece of prosciutto over top of each chicken breast and tuck the ends underneath. Place each one in a 9吉 casserole dish.

Pour balsamic vinegar in the baking dish and place tomatoes around the chicken. Bake, uncovered, in preheated oven until an internal thermometer reads 165ºF.

Remove from oven and add butter to the balsamic. Spoon the sauce on top of each chicken breast. Serve.

Nutrition for each serving, assuming each chicken breast is 6 ounces: 507 calories, 30g fat, 13g sat fat, 3g carbs, 57g protein


Recipe of Any-night-of-the-week Italian stuffed chicken breast

Italian stuffed chicken breast. Choose from the world's largest selection of audiobooks. Your Local Specialist Providing A Superb Selection Of Fresh Poultry. For More Information, Or To Browse Our Range Of Products, Visit Our Website Today.

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. Stuffed chicken breast cut in half to show spinach filling.

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, italian stuffed chicken breast. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Choose from the world's largest selection of audiobooks. Your Local Specialist Providing A Superb Selection Of Fresh Poultry. For More Information, Or To Browse Our Range Of Products, Visit Our Website Today.

Italian stuffed chicken breast is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Italian stuffed chicken breast is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have italian stuffed chicken breast using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Italian stuffed chicken breast:

Slice the chicken breasts lengthways without cutting completely in half. 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. Place half of a cheese slice and two tablespoons of spinach (squeezed dry) down the center of each piece of chicken. Fold chicken over the filling and secure with a toothpick.

Steps to make Italian stuffed chicken breast:

  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 9吉 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..

Place the butterflied chicken breasts in the bottom of the dish and season with salt, paper, and Italian seasoning. You can purchase Italian seasoning in the spice section of your grocery, or you can use a mix of dried basil, rosemary, oregano, and thyme. Next, add a couple slices of fresh mozzarella on one side of each breast. To make the creamy garlic sauce, in a small bowl whisk the heavy cream, chicken broth, garlic powder, italian seasoning and parmesan cheese. Pour in the bottom of the skillet surrounding the chicken.

So that’s going to wrap it up with this exceptional food italian stuffed chicken breast recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!


Italian Sausage Stuffed Chicken Breast

Our family loves a hearty meal. We&rsquove all got great appetites and love bold flavors. That&rsquos why we&rsquove 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.

The prep for this meal is super easy. The first step is to butterfly the chicken and pound it to flatten it a little. Then just chop the vegetables and you&rsquore ready to start cooking.

You can serve this dish over pasta or rice. Try pairing it with a nice loaf of Italian or French bread.


Tips

  1. Use Italian flavored bread crumbs with grated cheese added
  2. Add any kinds of shredded cheeses just before this is cooked on top
  3. Make sure the baking pan is lightly greased or use parchment paper
  4. Don't overcook these they cook quickly around 35 minutes if everything inside is precooked
  5. Boneless pork or steak works great also for this recipe
  6. Thinly sliced cold boneless meats are easiest for slicing
  7. Always bake seam side done


  • 4 (About 6 oz) Skinless Boneless Chicken Breasts
  • 4 Slices Prosciutto Cotto (Cooked Ham)
  • 4 Thin Slices Fontina Cheese
  • 1/3 Cup All-purpose Flour
  • 2 Eggs, Lightly Beaten
  • 1 1/2 Cups Seasoned Fresh Breadcrumbs
  • 1/3 Cup Grated Parmesan Cheese
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 3 Tablespoons Butter
  • 3 Tablespoons Olive Oil
  1. To stuff the chicken breasts, working with one at a time, butterfly breast halves.
  2. Lay each breast half, skinned side up, lengthwise on a cutting board, holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book.
  3. Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin.
  4. Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends.
  5. Fold each breast in half to enclose ham and cheese.
  6. Dredge the chicken breasts in the flour and then in the beaten egg.
  7. Mix the breadcrumbs with the grated cheese and season with salt and pepper.
  8. Press breadcrumbs to lightly cover both sides of each chicken breast and refrigerate for an hour to help the crumbs better adhere to the chicken.
  9. Heat the butter and oil in a heavy skillet over moderately high heat until foam subsides.
  10. Saute chicken, turning over once, until golden and cooked through, about 10 to 12 minutes total time.
  11. Serve hot.

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One comment on &ldquoStuffed Chicken Breast&rdquo

I love your Italian recipes (Italian food being my favorite food)! I’ve tried a number of them, and you have some of the nicest Italian recipes on the web. I would love to find an Italian cooking website that is just for “cooking for two”, as I live and am caregiver of my 87 year-old Dad (who loves my cooking). Anyway, I was checking out this recipe above. I have always loved “breaded” chicken breasts. For many years, I would always dredge my breasts through flour, then through the egg, and then thru the breadcrumbs, but I was never happy with the way it tasted. Why? Because I could always taste the egg in the final dish, and that ruins it for me. I like eggs for breakfast and that’s about it. But any egg flavor in a main dish, and I’m not happy.

I discovered a way to remedy this, and you might want to give it a try sometime, because it tastes great, and you can’t taste the egg at all. Instead of dredging in flour, and then egg, I take 2 tablespoons of flour, crack one egg onto it, and whip it around on a plate until it’s nice and smooth (no lumps). So you’ve got this gooey flour/egg mixture, and then you dredge the chicken breasts through that, and then dredge them through the bread crumbs (I use Panko because they give the chicken a nice crunch – not soggy). I have also found that when you cook it this way, the breading doesn’t slip off as easy when cooking. Just sayin’…

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Experience the joyof italian cuisine.

The essence of Italian cooking today is simplicity. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food.


  • 2 package LGCM Italian Romano Chicken Breast (pounded out thin)
  • 1/2 cup Ricotta Cheese
  • 2 Tbsp Parmesan Cheese
  • 16 oz Spinach (cooked)
  • 1/2 cup Cherry Tomatoes (diced)
  • 1 package Mushrooms (diced and cooked)
  • 1 tsp Garlic (minced)
  • 1 Tbsp Butter
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1/2 cup White Wine
  • 1 cup Chicken Broth

Lay the chicken breast out flat after it has been pounded out.

Leaving space on the outside of the chicken, spread the cheeses, then spinach, cherry tomatoes and mushrooms on top of the Chicken. Once everything is on the chicken roll the chicken up and close it with toothpicks.

In a sauté pan add 1 tsp. of garlic & 1 Tbsp. of butter. Heat to a medium heat add the chicken to the pan. Cook for about 10-12 minutes or until the Chicken is fully cooked (juices will run clear.)

After removing the chicken, add the butter & flour to the same pan. Keep on medium heat, and let cook until you reach a paste-like consistency. Whisk in the white wine & broth and simmer until sauces reaches a sauce-like consistency.


Mix Italian sausage & hot pepper cheese together in a small bowl

Pound out the chicken to flat pieces to make for easy stuffing.

Spread the Italian Sausage mix evenly on top of the chicken breast and cut the breast in 1/2 for easier cooking.

Roll up the breast & close with toothpicks. Repeat with other breast.

Heat a sauté pan to a medium high heat, add olive oil & garlic.

Pan sear the chicken on all sides.

Place your chicken on a rack with chicken broth, in bottom of pan & set in oven. Bake for about 30-35 minutes or until it is fully cooked.

In the same pan that you seared the chicken, add remaining ingredients, ring to boil & then reduce to a simmer for 15-20 minutes.

Remove chicken from the oven, take out toothpicks & place on a plate. Add the sauce on top and ENJOY!


Side Dishes to Serve:

I served buttered noodles with steamed broccoli alongside this recipe. But I think you could serve spaghetti or even sauteed zucchini. My recipe for zucchini casserole would make a perfect side dish as well as Fresh Tomato Salad.

Tried this recipe? Let me know in the comments and don't forget to rate it!



Comments:

  1. Adalwen

    I do not need such good!

  2. Feldon

    Well done, I liked it!

  3. Bromly

    I agree with you!



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