Description
This Italian Stuffed Chicken is a delightful combination of tender chicken breasts, aromatic pesto, gooey cheese, and flavorful Italian-style diced tomatoes. It’s a perfect weeknight dinner that is easy to prepare and packed with delicious Italian flavors.
Ingredients
- 4 boneless, skinless chicken breasts (6 oz each), pounded 1/4 inch thick
- 1 14 oz can Italian-style diced tomatoes
- 1/4 cup pesto
- 1 cup Provolone or Mozzarella cheese, shredded
- 1 cup Italian-style bread crumbs
- Non-stick spray or olive oil
Instructions
- Preheat the Oven: Preheat your oven to 400º F.
- 2. Prepare the Chicken: Start with chicken breasts that are thinly sliced. If using large chicken breasts, butterfly them by cutting in half lengthwise to separate into 2 pieces. Pound each piece until about 1/4 inch thick.
- 3. Add the Fillings: Lay the pounded chicken on a cutting board. Spread about 1 tablespoon of pesto over each piece of chicken. Place cheese over the pesto and then spoon about 1 tablespoon of the canned tomatoes in the center.
- 4. Roll and Secure the Chicken: Roll the chicken tightly and secure with toothpicks. Coat each piece of rolled chicken evenly with bread crumbs.
- 5. Arrange in Baking Dish: Pour the remaining tomatoes into the bottom of a baking dish. Arrange the chicken over the tomatoes.
- 6. Spray with Oil: Spray the chicken with non-stick spray or drizzle with a little olive oil.
- 7. Bake: Bake for 25-35 minutes, until the chicken is cooked through.
- 8. Broil for Color: Use the broiler for the last 2-3 minutes to get the chicken golden brown.
- 9. Serve: Remove from the pan and serve immediately.
Notes
Serving Tips
- 1. Pair with Pasta: Serve the Italian Stuffed Chicken over a bed of pasta, such as spaghetti or fettuccine, tossed in a light marinara or Alfredo sauce for a complete Italian meal.
- 2. Fresh Salad: Complement the rich flavors of the stuffed chicken with a fresh green salad. A simple mixed greens salad with a tangy vinaigrette works well to balance the dish.
- 3. Garlic Bread: Add a side of garlic bread or breadsticks to soak up the delicious tomato juices from the baking dish.
- 4. Wine Pairing: Pair this dish with a light to medium-bodied Italian red wine, such as Chianti or Sangiovese, to enhance the flavors of the meal.
- 5. Garnishing: For an added touch of freshness, garnish the dish with freshly chopped basil or parsley before serving.
Storage Tips
- 1. Refrigeration: Store any leftover Italian Stuffed Chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
- 2. Reheating: To reheat, place the chicken in a baking dish and cover with foil to prevent drying out. Heat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also reheat individual portions in the microwave for 1-2 minutes, though this may not retain the crispiness of the bread crumbs.
- 3. Freezing: You can freeze the Italian Stuffed Chicken for longer storage. Place the cooled chicken pieces in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and then follow the reheating instructions above.
- 4. Avoid Overheating: When reheating, avoid overheating as this can make the chicken dry. Always cover with foil or use a microwave-safe cover to maintain moisture.