Italian Stuffed Chicken
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
Directions
Preheat the oven to 400º F.
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.
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.
Roll the chicken tightly and secure with toothpicks. Coat each piece of rolled chicken evenly with bread crumbs.
Pour the remaining tomatoes into the bottom of a baking dish. Arrange the chicken over the tomatoes.
Spray the chicken with non-stick spray or drizzle with a little olive oil.
Bake for 25-35 minutes, until the chicken is cooked through.
Use the broiler for the last 2-3 minutes to get the chicken golden brown.
Remove from the pan and serve immediately.
Prep Time: 5 minutes
Cooking Time: 35 minutes
Total Time: 40 minutes
Servings
