Easiest Way to Make Appetizing Italian stuffed chicken breast

Italian stuffed chicken breast. 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. Fold chicken over the filling and secure with a toothpick.

Recently I made stuffed chicken breasts Italian style that are so yummy! And if you love Italian food, you're in for a treat since the The Cooking Housewives are sharing. Mix melted butter and lemon juice. You can have Italian stuffed chicken breast using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Italian stuffed chicken breast

1. You need 1 c of shredded Italian cheese.
2. You need 1 clove of garlic, minced.
3. You need 1 tsp of dried basil.
4. You need 1 tsp of dried oregano.
5. Prepare 1/2-1 cup of Italian style bread crumbs.
6. Prepare 3 of boneless skinless chicken breasts.
7. You need 1 of egg, beaten.
8. You need 2 cups of marinara sauce.
9. Prepare of About 10 stalks kale.
10. Prepare 1/4 of small onion, chopped.
11. It's to taste of Olive oil.
12. You need to taste of Salt & pepper.

Remove to platter and keep warm. Chicken breasts are stuffed with tomatoes, basil, oregano, artichokes, peppers and mozzarella, before being baked in marinara sauce. Slice the chicken breasts lengthways without cutting completely in half. Divide the mozzarella, tomatoes and basil between each breast, stuffing into the opening; gently close and secure with cocktail sticks or wrap with bacon/proscuitto to secure the filling in place.

Italian stuffed chicken breast instructions

1. Preheat oven to 350 degrees..
2. 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..
3. 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..
4. 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..
5. Bake in preheated oven until chicken is no longer pink in center and juices run clear, about 45 mins..
6. 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..
7. All done! Serve with pasta and garlic bread..

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. A thick chicken breast gets coated in italian seasoning and stuffed to the brim with mozzarella cheese, sun-dried tomatoes, and spinach.