Italian Stuffed Chicken Recipes

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ITALIAN STUFFED CHICKEN



Italian Stuffed Chicken image

I created this one evening when I wanted to make a romantic meal. It's not very difficult to make but the stuffed chicken is beautiful. Serve on a bed of spinach or with a lovely green salad on the side.

Provided by Sackville

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
200 g fresh spinach, washed
200 g mozzarella cheese, grated
1 onion, finely chopped
1 jalapeno pepper, finely chopped (optional)
2 (400 g) cans chopped tomatoes
1/2 cup water
1 chicken stock cube
2 teaspoons dried oregano
2 tablespoons tomato paste
olive oil
salt and pepper

Steps:

  • Heat a little olive oil in a frying pan and sauté half of the chopped onion until soft.
  • Add the spinach and continue cooking over a medium heat, adding a touch of water if needed, until the spinach is wilted.
  • Take off the heat and let cool for a moment, before stirring in just over half of the mozzarella cheese.
  • Cool until you can comfortably handle the mixture.
  • Meanwhile, cut a slit lengthways along each chicken breast but be careful not to cut them in half.
  • You want to end up with a little pouch in each one.
  • When the spinach mixture is cool, stuff each breast with as much of the mixture as you can.
  • You may not use it all.
  • Cover the chicken with some cling film and set in the fridge while you make the sauce.
  • Heat some more olive oil in a saucepan and sauté the remaining onion and jalapeno pepper until soft.
  • Add the chopped tomatoes, water, stock cube and oregano.
  • Simmer for about 10 minutes until the flavours blend and the mixture starts to thicken.
  • Stir in the tomato paste, season with salt and pepper and let simmer a few minutes more until you have a fairly thick sauce.
  • Preheat the oven to 180 C or 350 degrees F.
  • Put enough sauce in a casserole dish to cover the bottom.
  • Lay in the chicken breasts and then cover with the remaining sauce.
  • Bake for 40-45 minutes, then pull out of the oven briefly to scatter the remaining mozarella cheese on top.
  • Turn on the grill and cook just until the cheese is bubbling and browned.

Nutrition Facts : Calories 353.3, Fat 15, SaturatedFat 7.4, Cholesterol 115.2, Sodium 853.4, Carbohydrate 15.4, Fiber 4.5, Sugar 8.2, Protein 40.2

ITALIAN STUFFED CHICKEN



Italian stuffed chicken image

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

2 tbsp chopped olives or sundried tomatoes - whatever you've got
1 garlic clove , crushed
½ tsp dried mixed herbs
200g tub full-fat soft cheese
4 plump boneless, skinless chicken breasts
4 ripe tomatoes , sliced
olive oil , for drizzling

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 BREAST



Italian Stuffed Chicken Breast image

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

1 ½ cups shredded Italian cheese blend
1 clove garlic, finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup grated Parmesan cheese
½ cup Italian-seasoned bread crumbs
4 boneless, skinless chicken breasts
1 egg, well beaten
1 cup spaghetti sauce
¼ cup shredded Italian cheese blend, or to taste

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



Italian Stuffed Chicken image

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

2 tablespoons butter
1 head fennel (roughly chopped)
4 boneless skinless chicken breasts
1/2 cup chopped roasted bell pepper
1/2 cup chopped artichoke hearts
1 cup shredded mozzarella cheese
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves (crushed)

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

ITALIAN STUFFED CHICKEN BREAST



Italian Stuffed Chicken Breast image

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

1 1/2 cups Italian seasoned breadcrumbs
6 medium boneless chicken breasts
2 tablespoons vegetable oil
3 slices swiss cheese (cut in half)
1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
3 cups meatless spaghetti sauce (store bought or your own)

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.

RICOTTA-STUFFED CHICKEN BREASTS



Ricotta-Stuffed Chicken Breasts image

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

1 cup whole-milk ricotta cheese
1 cup shredded Italian cheese blend
2/3 cup grated Parmesan and Romano cheese blend
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon lemon-pepper seasoning
8 bone-in chicken breast halves (14 ounces each)
4 teaspoons olive oil

Steps:

  • In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.

Nutrition Facts : Calories 605 calories, Fat 29g fat (11g saturated fat), Cholesterol 226mg cholesterol, Sodium 486mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 79g protein.

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