Italian Stuffed Chicken Recipes

ITALIAN STUFFED CHICKEN

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.

ITALIAN STUFFED CHICKEN

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.

ITALIAN STUFFED CHICKEN

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.

ITALIAN STUFFED CHICKEN BREAST

Steps:

• Sauté 1/2 cup onion in 2 tablespoons of olive oil for 4 minutes.
• Add chopped ham, parmesan, breadcrumbs and 1 tsp rosemary. Mix well and set aside.
• Split chicken breasts at their thickest part, creating a pocket but not cutting all the way through.
• Stuff chicken breasts with ham and breadcrumb mixture.
• Sauté chicken breasts in 2 tablespoons olive oil and balsamic vinegar and cook through.
• Remove chicken from skillet and keep warm in oven.
• Sauté 1/4 cup of remaining onion, add 1/2 teaspoons rosemary, the chicken broth, wine and garlic.
• Bring to a boil and reduce to 3/4 cup.
• Return chicken to skillet, cover and simmer 2 minutes until heated.
• Ladle a bit of the sauce over the chicken when you serve it up.
• A light pasta to absorb some of the sauce and salad makes this meal complete.