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We hope you got insight from reading it, now let’s go back to italian stuffed chicken breast recipe. You can have italian stuffed chicken breast using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Italian stuffed chicken breast:
- Prepare 1 c shredded Italian cheese
- Use 1 clove garlic, minced
- Prepare 1 tsp dried basil
- Prepare 1 tsp dried oregano
- You need 1/2-1 cup Italian style bread crumbs
- Use 3 boneless skinless chicken breasts
- Get 1 egg, beaten
- Use 2 cups marinara sauce
- Prepare About 10 stalks kale
- Use 1/4 small onion, chopped
- You need to taste Olive oil
- You need to taste Salt & pepper
Instructions to make Italian stuffed chicken breast:
- Preheat oven to 350 degrees.
- Remove kale from stems and chop into small pieces. Cook kale & onion in the olive oil until tender, adding salt and pepper to taste. Let cool.
- Mix 3/4 cup of Italian cheese, basil, oregano and kale in a small bowl. Add bread crumbs to a plate. Add egg to another plate and stir in a tiny bit of water.
- Cut one side of chicken breast horizontally to within one half inch of other side. Spread the two sides open like a book. Cover chicken with plastic wrap and pound to flatten. Fill each chicken breast with kale/cheese mixture and close like a book over filling. Coat the outside of each chicken breast with egg. Press both sides of each chicken breast into bread crumbs so outside is completely coated. Arrange chicken breasts in a 9x13 baking dish.
- Bake in preheated oven until chicken is no longer pink in center and juices run clear, about 45 mins.
- Remove chicken from oven and pour marinara sauce over cooked chicken. Top with remaining 1/4 cup of cheese. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.
- All done! Serve with pasta and garlic bread.
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. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Place the butterflied chicken breasts in the bottom of the dish and season with salt, paper, and Italian seasoning.
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