Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, italian stuffed chicken breast. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Italian stuffed chicken breast is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Italian stuffed chicken breast is something which I have loved my entire life.
To get started with this 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 cook it.
The ingredients needed to make Italian stuffed chicken breast:
- Prepare 1 c shredded Italian cheese
- Make ready 1 clove garlic, minced
- Take 1 tsp dried basil
- Get 1 tsp dried oregano
- Make ready 1/2-1 cup Italian style bread crumbs
- Take 3 boneless skinless chicken breasts
- Make ready 1 egg, beaten
- Prepare 2 cups marinara sauce
- Prepare About 10 stalks kale
- Make ready 1/4 small onion, chopped
- Make ready to taste Olive oil
- Get to taste Salt & pepper
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 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.
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.
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.
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