Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, italian stuffed chicken breast. It is one of my favorites food recipe. This time, I am going to make it a little bit tasty. This will be really delicious.

Italian stuffed chicken breast is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Italian stuffed chicken breast is something that I have loved my entire life.

Low Prices on Chicken Breast Frozen. Free UK Delivery on Eligible Orders Choose from the world's largest selection of audiobooks. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season.

To get started with this recipe, we have to prepare a few components. You can have italian stuffed chicken breast using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Italian stuffed chicken breast:

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

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. Place the butterflied chicken breasts in the bottom of the dish and season with salt, paper, and Italian seasoning. You can purchase Italian seasoning in the spice section of your grocery, or you can use a mix of dried basil, rosemary, oregano, and thyme.

Steps to make Italian stuffed chicken breast:

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.

Next, add a couple slices of fresh mozzarella on one side of each breast. Lay two Parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast.

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