ITALIAN STUFFED CHICKEN BREAST
An ad on TV sparked the idea for this recipe, and its become a family favorite. I usually serve with fettuccini and Italian bread. It makes a very filling and delicious meal. It also is elegant enough to serve for company.
Provided by CSLUSH
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 1/2 cup Italian cheese blend, garlic, basil, and oregano in a bowl. Combine Parmesan cheese and bread crumbs in a separate bowl.
- Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Lightly pound chicken to flatten. Fill each chicken breast with Italian cheese blend mixture and close like a book over the filling. Coat the outside of each chicken breast with egg; press bread crumb mixture over egg layer to coat each chicken breast. Arrange chicken breasts in a 9x13-inch baking dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 21.5 g, Cholesterol 154.5 mg, Fat 22.7 g, Fiber 2.6 g, Protein 43.5 g, SaturatedFat 12.2 g, Sodium 1007.7 mg, Sugar 6.6 g
ITALIAN SAUSAGE-STUFFED CHICKEN BREASTS
Make and share this Italian Sausage-Stuffed Chicken Breasts recipe from Food.com.
Provided by RecipeNut
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Place a 10-inch nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add sausage, and cook 3 minutes or until browned, stirring to break.
- up large pieces.
- Add green pepper, onion, and basil, and cook and stir 2 minutes. Remove from skillet and spread mixture on a plate to cool quickly.
- Add bread crumbs to the sausage mixture and toss gently, yet thoroughly, to blend.
- Line a baking sheet with foil. Place chicken breasts on pan in a single layer and spoon equal amounts of sausage mixture evenly over each. Fold in sides of breast and roll up, placing seam side down on pan. If stuffing spills out, push it back into center of breast. Use toothpicks to hold seams together, if necessary.
- Spoon half of sauce evenly over each roll. Bake 22 to 25 minutes or until chicken is no longer pink on the bottom. Top with cheese and bake 5 minutes longer until cheese has melted. Remove toothpicks before.
- serving. Sprinkle on Parmesan cheese, if desired.
Nutrition Facts : Calories 460.2, Fat 23.3, SaturatedFat 9, Cholesterol 112.1, Sodium 788.5, Carbohydrate 20.6, Fiber 1.9, Sugar 10.6, Protein 40.6
SAUSAGE-STUFFED CHICKEN
I came up with this entree one day when I was looking for something new and interesting to serve guests. The sausage makes the chicken even more hearty and satisfying.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place broccoli in an ungreased 13-in. x 9-in. baking dish; set aside. In a large skillet, brown sausage and onion until sausage is no longer pink; drain. Remove from the heat. Add cheese, crumbs, salt, pepper and egg; mix well. Flatten each chicken breast to 1/4-in. thickness. Place about 1/3 cup mixture down center of each chicken breast. Fold long ends over filling; fold ends up and secure with a toothpick. Place chicken, seam side down, on top of broccoli; spread soup over all. Bake, uncovered, at 350° for 40-50 minutes. Remove toothpicks before serving.
Nutrition Facts :
SAUSAGE-STUFFED CHICKEN BREASTS
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees.
- Place one chicken breast half at a time between sheets of plastic wrap, wax paper or, preferably, split-open plastic bags. Pound the breasts with a flat, heavy mallet, making them flat, but do not break the flesh of the breasts.
- Shape one-quarter pound of the sausage meat at a time into an oval. Place the sausage in the middle of a breast half and wrap to enclose it thoroughly, envelope fashion. Repeat with remaining sausage meat and breast halves.
- Sprinkle with salt and pepper. Dredge lightly in flour and shake off excess.
- Heat the butter in a heavy skillet and add the chicken rolls. Cook, turning as often as necessary to brown lightly on all sides, about five minutes.
- Remove the chicken rolls to a baking dish.
- Add the onion and garlic to the skillet. Cook, stirring, until wilted. Add the wine and cook down until the wine is reduced by half.
- Add the bay leaf, thyme, tomatoes and tomato paste and stir to blend. Cook about one minute and add the chicken broth. Cook down about five minutes and pour the sauce over the chicken rolls.
- Place in the oven and bake 20 minutes. Serve sprinkled with chopped parsley.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 39 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 13 grams, Sodium 1028 milligrams, Sugar 5 grams, TransFat 0 grams
SAUSAGE-STUFFED CHICKEN BREASTS
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. With a sharp knife, cut a pocket in the thickest part of each breast half set aside.In a large bowl, mix sausage, 1/2 cup of the spaghetti sauce, bread crumbs, oregano, parsley and garlic powder until blended. Stuff one-eighth of the mixture into each pocket secure with a wooden pick. Place in a shallow 3-quart baking dish.In a small bowl, mix remaining spaghetti sauce and water. Pour half of the mixture over chicken. Cover with foil. Bake for 35 minutes. Pour remaining sauce mixture over chicken. Bake, uncovered, 15 minutes longer. Spoon sauce over before serving.
Nutrition Facts : Nutritional Facts Serves
CHICKEN BREASTS STUFFED WITH ITALIAN SAUSAGE AND BREADCRUMBS- CO
"Serve with sauteed zucchini and tomatoes for a complete meal ready in just 35 minutes" I haven't tried this yet but it looks great! I think it would need a pan gravy or tomato sauce though to cut some of the dryness...
Provided by Pritha
Categories Chicken
Time 35m
Yield 2 chicken breasts, 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove casing from sausage; crumble sausage. Heat a large nonstick skillet over medium-high heat. Add sausage, onion, and celery; sauté 5 minutes or until sausage is browned and onion is golden. Add wine to pan; cook 1 minute or until most of liquid is absorbed.
- Rub each side of bread with cut sides of garlic; discard garlic. Coarsely crumble bread; add to sausage mixture.
- Stir in parsley, 1/4 teaspoon salt, and pepper. Let stand 5 minutes or until liquid is absorbed; toss to combine.
- Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Place half of stuffing on one side of each chicken breast half, leaving a 1-inch border around sides. Fold remaining half of each chicken breast over stuffing, and secure with wooden picks. Sprinkle chicken with remaining 1/4 teaspoon salt.
- Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add stuffed chicken breast halves to pan; cook 3 minutes on each side. Add chicken broth, scraping pan to loosen browned bits. Cover, reduce heat, and simmer for 5 minutes or until chicken is done. Remove the wooden picks; slice breasts in half. Serve immediately.
Nutrition Facts : Calories 215.4, Fat 6.5, SaturatedFat 2.1, Cholesterol 61.8, Sodium 605.9, Carbohydrate 10.6, Fiber 0.8, Sugar 0.7, Protein 24.3
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CHICKEN BREASTS STUFFED & ITALIAN SAUSAGE
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- Remove casing from sausage; crumble sausage. Heat a large nonstick skillet over medium-high heat. Add sausage, onion, and celery; sauté 5 minutes or until sausage is browned and onion is golden. Add wine to pan; cook 1 minute or until most of liquid is absorbed.
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