Best 5 Italian Stuffed Chicken Recipes

ITALIAN STUFFED CHICKEN BREAST

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.

ITALIAN STUFFED CHICKEN BREAST

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 BREASTS

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 BREAST WITH A MARSALA SAUCE

Steps:

• Pound chicken with a meat mallet until it is close to the same thickness all over about 1/4 inch.
• Lay a slice of prosciutto over breast, 2 if they are thin, top with two sage leaves, laying them top to bottom down the centre of the breast. Distribute cheese equally among the breasts again lay it top to bottom down the centre of the breast.
• Fold breast over to join, secure with kitchen string at close intervals, tying as tightly as you can, to prevent cheese from melting out of the chicken breast during cooking.
• Heat a small amount of olive oil in a pan, add chicken breasts and brown on both sides to give the breast a nice rich colour.
• Transfer breasts to an ovenproof dish and finish cooking in a pre-heated oven 180c. It will take about 30-40 Min's depending in the size of the breasts.
• Sauce.
• Add 1 cup of Marsala, 2 teaspoons chicken stock, heat through, add 1/2 cup reduced fat cream and the double cream, mix a little water with the cornflour add a little at a time, to thicken, add pepper to taste and stir in tarragon.
• To serve: Place a couple of spoonfuls of mash on a plate, slice chicken, and arrange over the top drizzle sauce over.

ITALIAN STUFFED CHICKEN BREASTS

Steps:

• 1. Preheat the oven to 400 degrees
• 2. Marinade the chicken breasts in 1/2 cup of italian dressing for at least 30 minutes, I have did it as long as a day before cooking.
• 3. Take the casing off the sausage link, put the sausage in a frying pan and brown the sausage. Then add the chopped pepperoni and chopped onion and cook for about 5 minutes longer. Drain the grease, and mix all of the cheese with the rest of the stuffing.
• 4. Take the chicken breasts out of the marinade and cut a slight incision in the thickest part of the chicken breast.
• 5. Take a regular spoon and start stuffing the chicken breasts. Be sure not to overfill them. (usually takes about 3 or 4 spoon fulls) Then take a tooth pick to seal the chicken breast.
• 6. Place the chicken breasts into a baking dish and then pour the remainder 1/2 cup of italian dressing over the chicken breasts, place some aluminum foil over the baking dish and put in the oven for approximately 1 hour.
• 7. Take the chicken out of the oven, and take the aluminum foil off, baste the chicken in the italian dressing left in the pan and continue to bake them for 15 minutes until golden brown.