Best Tuscany Stuffed Chicken Breasts Recipes

STUFFED TUSCAN CHICKEN

Steps:

• Butterfly chicken breast. Be careful not to cut all the way through them. Rub the outside of the breasts with the sun-dried tomato oil Season the outside of the breasts with the Cajun seasoning, Italian seasoning, and the paprika. Sprinkle the inside of the breasts with the onion powder Set aside In a bowl, mix the garlic & herb cream cheese, spinach, sun-dried tomatoes, Mozzarella, and Parmesan together. *Add one tablespoon of the mixture to the inside of each breast, spread it evenly, and press the breast together to seal. Use toothpicks if additional aid is needed to close each breast Heat olive oil in a pan at a medium high setting Once hot, place each breast in the pan **Lower the heat to medium Cover the pan with a lid and allow the breasts to cook for 8-10 mins. Carefully flip the breasts over, cover with the lid again, and cook that side for another 8-10 mins or until chicken is fully cooked through (internal temp should be 165 degrees F) Remove from pan and allow to rest for 5 mins before serving. Enjoy!
• Mix all ingredients together. Use it. You're welcome. (insert fake smile)

ITALIAN STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees. Toast pine nuts 5 minutes, until lightly browned. Reserve.
• Put washed spinach in skillet, cover. Steam about 2 minutes. Place in strainer, rinse with cold water and squeeze as much liquid out as possible. Chop medium fine.
• Heat butter in skillet, saute shallots until soft.
• Increase oven to 375 degrees.
• Butter a shallow baking dish.
• Mix pine nuts, spinach, shallots, ricotta cheese, egg yolk and pepper.
• Pound chicken breasts slightly.
• Place 1/.2 slice prosciutto on each breast, followed by 1/6 of filling. Fold in half. Place in buttered baking dish.
• Mix melted butter and lemon juice. Spoon over chicken breasts. Bake, basting occassionally, for 30 minutes (or until tender). Remove to platter and keep warm.
• Make sauce: Melt butter in skillet, saute mushrooms 3 minutes. Remove mushrooms.
• Add stock to skillet, boil until rediced to 1/4 cup. Add wine, boil until reduced to 1/2 cup. Add cream, boil until reduced to 3/4 cup.
• Return mushrooms to sauce.
• Add whatever juices have accumulated in chicken dish to sauce. Bring to boil, stirring. Add basil.
• Serve chicken breasts on platter. Pass sauce separately.

TUSCANY STUFFED CHICKEN BREASTS

Steps:

• Place each chicken piece, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken with black pepper. Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast. Fold in edges; roll up into a spiral, pressing the edges to seal. Roll in flour.
• In an 8-inch skillet heat the oil over medium heat. Cook chicken in hot oil about 5 minutes, turning to brown all sides. Remove from skillet.
• In the same skillet bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains. Return chicken to skillet. Cover and simmer for 8 to 9 minutes or until chicken is tender and no longer pink. To serve, spoon juices over chicken.

ITALIAN STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 1/2 cup Italian cheese blend, garlic, basil, and oregano in a bowl. Combine Parmesan cheese and bread crumbs in a separate bowl.
• Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Lightly pound chicken to flatten. 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. Arrange chicken breasts in a 9x13-inch baking dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.