Jane Windham’s Italian Style Stuffed Chicken Breasts

These stuffed chicken breasts Italian style make a quick fresh and flavorful weeknight meal but are special enough for company.
Hello friends! 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 their favorite Italian recipes today which you’ll find at the end of this post.
These stuffed chicken breasts have all the full flavors of a pizza without all the carbs.

Ingredients:
1 tsp avocado or olive oil
2 large boneless chicken
breasts butterflied
1 tablespoon salt divided
1 tablespoon pepper divided
1 tablespoon dried Italian
seasoning divided
4 slices fresh mozzarella
cheese
6 slices roasted red peppers
6 leaves fresh basil
1/4 cup fresh Parmesan
cheese grated
1/4 cup packaged mozzarel
la cheese shredded
12 slices pepperoni cut into
small pieces

Instructions:
Preheat over 400 degrees.
Pour 1 teaspoon avocado or olive oil in a baking dish and spread around in the bottom to grease the dish.

Butterfly each chicken breast by cutting them almost in half horizontally but leaving a small hinge. Open up each breast.
Season each opened breast with salt, pepper, and dried Italian seasoning.
Add 2 slices of fresh mozzarella cheese on one side of each breast.
Layer 2-3 slices of roasted red peppers on top of the cheese.
Add 3 fresh basil leaves on top of the peppers.
Fold over the other side of each breast and secure the sides together with several wooden toothpicks.
Place in a 400 degree oven and bake for 30-40 minutes (depending on the size of the breasts.)
Remove from the oven and turn the oven to broil (high.)
Mix together the grated fresh Parmesan cheese, the shredded packaged Mozzarella cheese, and the chopped pepperoni.
Top each breast with the cheese and pepperoni mixture and broil until bubbly and browned (about 5 minutes.)
Serve over cooked pasta, spaghetti sauce, zucchini zoodles or sauteed spinach.

Recipe Notes
To make the sauteed spinach, place 1 tablespoon of olive oil in a skillet and add 2 minced garlic cloves, 1 small diced onion, and 6 small sliced fresh mushrooms.
Cook over medium heat until the onions become translucent.
Stir in fresh spinach and cook for about 1 minute. Remove from heat.

Author: Rachel Howell

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