Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, italian stuffed chicken breast. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Italian stuffed chicken breast is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Italian stuffed chicken breast is something which I have loved my whole life.
Italian-inspired stuffed chicken breasts are loaded with plenty of cheese and seasonings and baked with spaghetti sauce for a crowd-pleasing meal. Fill pounded chicken breast with a mixture of Italian cheeses, garlic, basil and oregano. Dip in egg and roll in Parmesan cheese and bread crumbs.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have italian stuffed chicken breast using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Italian stuffed chicken breast:
- Get 1 c shredded Italian cheese
- Make ready 1 clove garlic, minced
- Take 1 tsp dried basil
- Prepare 1 tsp dried oregano
- Prepare 1/2-1 cup Italian style bread crumbs
- Take 3 boneless skinless chicken breasts
- Get 1 egg, beaten
- Make ready 2 cups marinara sauce
- Make ready About 10 stalks kale
- Get 1/4 small onion, chopped
- Take to taste Olive oil
- Take to taste Salt & pepper
Delicious Instant Pot Italian chicken breast recipe is made with real, fresh ingredients for a delcious and easy chicken pressure cooker meal! · This asparagus stuffed chicken breast recipe is so juicy, keto-freindly, and easy to make. Watch our VIDEO to see just how easy it is to make this recipe! Italian Stuffed Chicken - chicken breasts rolled up with pesto, tomatoes, and cheese! Then baked until crispy and delicious, a great family dinner.
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.
This stuffed chicken breast recipe comes together pretty easily. Chicken breasts you get in the store are so big these days. So I like to butterfly them. 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.
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