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. Place half of a cheese slice and two tablespoons of spinach (squeezed dry) down the center of each piece of chicken.

Serve with rice and roasted vegetables for a complete, satisfying meal. Mix pine nuts, spinach, shallots, ricotta cheese, egg yolk and pepper. Put chicken top side down and cover with stuffing (divide evenly between chicken breasts). You can have Italian stuffed chicken breast using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Italian stuffed chicken breast

Prepare 1 c of shredded Italian cheese.
It's 1 clove of garlic, minced.
You need 1 tsp of dried basil.
Prepare 1 tsp of dried oregano.
Prepare 1/2-1 cup of Italian style bread crumbs.
It's 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.
It's to taste of Salt & pepper.

Roll chicken breasts up and pin closed with toothpicks. This is a delicious chicken breast stuffed Italian style with cream cheese, prosciutto, and wrapped in pancetta or bacon. This recipe can be made with or without meat. The bacon or pancetta will give it lots of flavors.

Italian stuffed chicken breast instructions

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..

I made it both ways to show you with and without it stuffed with greens and just cream cheese or with the meats and arugula. 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. Next, add a couple slices of fresh mozzarella on one side of each breast. A thick chicken breast gets coated in italian seasoning and stuffed to the brim with mozzarella cheese, sun-dried tomatoes, and spinach.