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Italian stuffed chicken breast
Italian stuffed chicken breast

Before you jump to Italian stuffed chicken breast recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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The first change you need to make is to pay more attention to what you buy when you shop for food as it is likely that you tend to pick up many of the things without thinking. For example, most likely you have never checked the box of your favorite cereal to find out how much sugar it contains. One heart-healthy substitute that can give you a great start to your day is oatmeal. You don’t like eating oatmeal on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.

As you can see, it’s not hard to begin incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to italian stuffed chicken breast recipe. To make italian stuffed chicken breast you need 12 ingredients and 7 steps. Here is how you achieve it.

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

In a large skillet, over medium heat, brown the chicken in the oil. 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. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.

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