STUFFED ITALIAN CHICKEN RECIPES
ITALIAN STUFFED CHICKEN RECIPE - FOOD.COM
I created this one evening when I wanted to make a romantic meal. It's not very difficult to make but the stuffed chicken is beautiful. Serve on a bed of spinach or with a lovely green salad on the side.
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a little olive oil in a frying pan and sauté half of the chopped onion until soft.
- Add the spinach and continue cooking over a medium heat, adding a touch of water if needed, until the spinach is wilted.
- Take off the heat and let cool for a moment, before stirring in just over half of the mozzarella cheese.
- Cool until you can comfortably handle the mixture.
- Meanwhile, cut a slit lengthways along each chicken breast but be careful not to cut them in half.
- You want to end up with a little pouch in each one.
- When the spinach mixture is cool, stuff each breast with as much of the mixture as you can.
- You may not use it all.
- Cover the chicken with some cling film and set in the fridge while you make the sauce.
- Heat some more olive oil in a saucepan and sauté the remaining onion and jalapeno pepper until soft.
- Add the chopped tomatoes, water, stock cube and oregano.
- Simmer for about 10 minutes until the flavours blend and the mixture starts to thicken.
- Stir in the tomato paste, season with salt and pepper and let simmer a few minutes more until you have a fairly thick sauce.
- Preheat the oven to 180 C or 350 degrees F.
- Put enough sauce in a casserole dish to cover the bottom.
- Lay in the chicken breasts and then cover with the remaining sauce.
- Bake for 40-45 minutes, then pull out of the oven briefly to scatter the remaining mozarella cheese on top.
- Turn on the grill and cook just until the cheese is bubbling and browned.
Nutrition Facts : Calories 353.3, FatContent 15, SaturatedFatContent 7.4, CholesterolContent 115.2, SodiumContent 853.4, CarbohydrateContent 15.4, FiberContent 4.5, SugarContent 8.2, ProteinContent 40.2
ITALIAN STUFFED CHICKEN RECIPE | BBC GOOD FOOD
Chicken recipes are always among the most searched-for on bbcgoodfood.com, so the cookery team came up with this quick and easy supper dish specially
Provided by Jane Hornby
Categories Dinner, Main course
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
- Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
- Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.
Nutrition Facts : Calories 332 calories, FatContent 18 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 4 grams sugar, ProteinContent 37 grams protein, SodiumContent 1.17 milligram of sodium
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