Best 3 Italian Stuffed Chicken Breast Recipes

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Indulge in a culinary journey to Italy with our tantalizing Italian Stuffed Chicken Breast recipes. Discover the delightful flavors of sun-kissed tomatoes, aromatic herbs, and succulent cheeses, all wrapped in tender chicken breasts. We offer a variety of recipes to suit every taste, from classic Italian flavors to modern twists. Explore our Spinach and Mozzarella Stuffed Chicken Breast for a vegetarian delight, or try the flavorful Prosciutto and Parmesan Stuffed Chicken Breast for a savory treat. If you're looking for a creamy indulgence, our Artichoke and Cream Cheese Stuffed Chicken Breast will surely satisfy your cravings. Each recipe promises an explosion of flavors and textures that will transport you to the heart of Italy. Get ready to impress your family and friends with these delectable dishes, perfect for any occasion.

Let's cook with our recipes!

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 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.

ITALIAN STUFFED CHICKEN BREAST WITH A MARSALA SAUCE



Italian Stuffed Chicken Breast With a Marsala Sauce image

Yet another experiment and another success I am pleased to say. This is very easy to do and tastes delicious, the only fiddly thing is tying it with the kitchen string and I hate that anyway. Well actually that's not entirely true, it is more if I am stuffing something with cheese as you have to get the string as tight as possible to stop the cheese from melting out. Anyway enough about kitchen string and more about the dish. Feel free to serve it anyway you want I served mine over celeriac mash which was a really lovely accompaniment, but regular mash would be fine, or just vegetables if that is what you are in the mood for. I only made this for 2 so I hope I have guessed right on the amount of cheese, please adjust if this is not enough.

Provided by The Flying Chef

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

4 chicken breasts
5 -6 tablespoons Appenzeller cheese
5 -6 tablespoons gruyere cheese
2 tablespoons parmesan cheese (All 3 cheeses should make a cupful maybe a little over, that should be enough for the 4 breasts.)
8 sage leaves, 2 per breast
4 -8 slices prosciutto (I have said this, as if they are quite wide slices, 1 per breast and if they are thin slices, you wi)
1 cup marsala
2 teaspoons instant chicken bouillon granules
1/2 cup light cream
1/2 cup thick double cream
2 teaspoons tarragon
1 teaspoon cornflour
pepper

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.

Tips:

  • To ensure even cooking, use a meat mallet to pound the chicken breasts to an even thickness.
  • For a crispy crust, sear the chicken breasts in a hot skillet before baking.
  • If you don't have any sun-dried tomatoes, you can substitute chopped fresh tomatoes or roasted red peppers.
  • Feel free to experiment with different cheeses for the filling. Some good options include mozzarella, provolone, and Parmesan.
  • Serve the stuffed chicken breasts with a side of roasted vegetables or pasta.

Conclusion:

This Italian Stuffed Chicken Breast recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken breasts are stuffed with a flavorful mixture of sun-dried tomatoes, spinach, Parmesan cheese, and herbs, and then baked until tender and juicy. Serve with your favorite sides for a complete meal.

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