ITALIAN STUFFED CHICKEN BREAST
I got this recipe from a book that was at the check-out line at the grocery store. I leaf through them while waiting and if there are more than four good-looking recipes, I buy it. If not, I leave it. They can get expensive. Anyway, this is a tasty one. Serve it with my Recipe #227176 and it makes a great meal.
Provided by Mimi in Maine
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the bread crumbs in a large resealable plastic bag.
- Place the chicken between two pieces of wax paper and pound the chicken to flatten a little.
- Add this to the bag of crumbs and shake to coat.
- In a large skillet, over medium heat, brown the chicken in the oil.
- Remove from skillet.
- 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.
- Place in a greased 9-inch square baking dish.
- Top with spaghetti sauce and bake uncovered at 400 degrees for 12-15 minutes or until heated.
- Discard toothpick and serve.
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 STUFFED CHICKEN
Chicken recipes are always among the most searched-for on bbcgoodfood.com, so the cookery team came up with this quick and easy supper dish specially
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
- Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
- Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.
Nutrition Facts : Calories 332 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 37 grams protein, Sodium 1.17 milligram of sodium
ITALIAN STUFFED CHICKEN BREASTS
Another frequently-made recipe from my days of cooking for a caterer. A really elegant dish that can be easily doubled for a dinner party. Savory chicken breasts stuffed with spinach-ricotta-pesto-prosciutto, and topped with a light mushroom sauce.
Provided by davianng
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Toast pine nuts 5 minutes, until lightly browned. Reserve.
- Put washed spinach in skillet, cover. Steam about 2 minutes. Place in strainer, rinse with cold water and squeeze as much liquid out as possible. Chop medium fine.
- Heat butter in skillet, saute shallots until soft.
- Increase oven to 375 degrees.
- Butter a shallow baking dish.
- Mix pine nuts, spinach, shallots, ricotta cheese, egg yolk and pepper.
- Pound chicken breasts slightly.
- Place 1/.2 slice prosciutto on each breast, followed by 1/6 of filling. Fold in half. Place in buttered baking dish.
- Mix melted butter and lemon juice. Spoon over chicken breasts. Bake, basting occassionally, for 30 minutes (or until tender). Remove to platter and keep warm.
- Make sauce: Melt butter in skillet, saute mushrooms 3 minutes. Remove mushrooms.
- Add stock to skillet, boil until rediced to 1/4 cup. Add wine, boil until reduced to 1/2 cup. Add cream, boil until reduced to 3/4 cup.
- Return mushrooms to sauce.
- Add whatever juices have accumulated in chicken dish to sauce. Bring to boil, stirring. Add basil.
- Serve chicken breasts on platter. Pass sauce separately.
ITALIAN STUFFED CHICKEN
Balsamic and herb glazed chicken, stuffed with artichoke, bell pepper, and fennel. This Italian Stuffed Chicken will tickle your tastebuds!
Provided by Rachel Farnsworth
Categories Main
Time 55m
Number Of Ingredients 12
Steps:
- Heat a small skillet over medium-high heat. Melt butter and saute chopped fennel for about 5 minutes to soften.
- While the fennel is cooking, pound of your chicken breasts until they are 1/4-inch to 1/2-inch thick.
- In a mixing bowl, combine fennel with bell pepper and artichoke hearts.
- Spoon the fennel mixture into the center of each chicken breast. Sprinkle with mozzarella cheese. Fold chicken over and secure with toothpicks so that the filling is trapped inside. Place stuffed chicken breasts into a lightly greased 9x13 pan.
- In a small mixing bowl, whisk together balsamic vinegar, olive oil, basil, salt, pepper, and crushed garlic. Pour over chicken breasts.
- Bake at 400 degrees for 30-40 minutes, until chicken reaches an internal temperature of 165 degrees F.
Nutrition Facts : Calories 467 kcal, Carbohydrate 14 g, Protein 31 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 109 mg, Sodium 781 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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