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Italian Stuffed Chicken Breasts
Introduce
Chef :
Keith VigonItalian Stuffed Chicken Breasts
I don't have an Italian grandmother, but if I did I'm sure she would give me a hug for this! Instead of a hug if you like this, please take a photo and post with a recipe thank you
Cooking instructions
* Step 1
Heat the oil in a frying pan over medium heat. Add tomatoes, basil, oregano, artichoke and red peppers. Cook until just hot then remove from heat. Transfer to a large bowl and toss with the mozzarella cubes
* Step 2
Preheat the oven to 180°C.
* Step 3
Layout the pounded chicken breasts and spoon the filling into the centre, leaving about 2.5 cm clear on each side. Adjust the filling as you roll so as not to overstuff.
* Step 4
Place the chicken seam side down into road to lead to baking dish. Cover with the marinara sauce, then cover completely with foil stop
Note: if there is a photo you can click to enlarge it
Tag
olive oil
fresh tomatoes, diced
chopped fresh basil
chopped fresh oregano
artichoke hearts (6 artichokes) drained and chopped
red peppers, chopped
mozzarella cheese, cubed (you could use feta cheese)
skinless and boneless breast fillets pounded to about 5 mm thickness
can or bottle of marinara sauce
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