Italian stuffed chicken breast. Italian-inspired stuffed chicken breasts are loaded with plenty of cheese and seasonings and baked with spaghetti sauce for a crowd-pleasing meal. In a large skillet, over medium heat, brown the chicken in the oil. Place half of a cheese slice and two tablespoons of spinach (squeezed dry) down the center of each piece of chicken.

Today I'm sharing a new recipe with you that I think you'll love as much as we did. 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. You can have Italian stuffed chicken breast using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Italian stuffed chicken breast

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

This Italian stuffed chicken breast is so perfectly flavored with Italian sausage, tomatoes, basil, and mozzarella cheese. Last week was Nate and my wedding anniversary. This chicken dish is packed full of delicious Italian flavours. Chicken breasts are stuffed with tomatoes, basil, oregano, artichokes, peppers and mozzarella, before being baked in marinara sauce.

Italian stuffed chicken breast step by step

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..

Mix melted butter and lemon juice. Remove to platter and keep warm. 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.