Weekly Dose Of Healthy Recipes: The Finger-licking Italian Stuffed Chicken

January 19, 2016

Stuffed-Chicken-cover

Just thinking about Italian cuisine makes us drool instantly, and it’s no surprise since everything that comes from the famous boot-shaped country is absolutely delicious.

When you’re in the mood for a simple yet exotically-delish meal but you don’t feel like cooking for hours, or if you have friends coming over yet don’t have the time to bring your A game to the table, this recipe will prove to be more than useful.

This Italian-inspired stuffed chicken recipe is the perfect choice for elegant and casual dinner parties alike, and the dish will amaze everyone at the table.

Made in 30 minutes, it doesn’t require a particular cooking skill to make, which makes it a great option for absolutely everyone.

The amount of ingredients in this recipe will be enough for 4 servings.

If you don’t have any Mozzarella on hand, you can substitute it with basic string cheese.

Just make sure to cut the cheese sticks in half. You can also easily substitute Italian seasoning for a combo of basil, dried oregano, and parsley.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup of fresh spinach, washed and drained
  • 1 cup of Mozzarella cheese, shredded
  • salt, pepper, and garlic powder (for seasoning)
  • 2 tablespoons of marinara sauce (per piece of meat), plus more for garnish
  • Grated Parmesan cheese (for garnish)
  • 4 teaspoons of Italian seasoning
  • 2 tablespoons of olive oil
  • ½ cup of chicken stock (or chicken broth)
  • toothpicks

Step By Step Preparation

  1. Take the meat, and pound each chicken breast with a meat mallet to about ¼ -inch of thickness. Season both sides of the breasts well with salt, pepper, and garlic powder (don’t be shy).
  2. Divide the spinach evenly among the chicken breasts, placing it in the middle, and add the mozzarella and the 2 tablespoons of marinara sauce on top of the spinach. Sprinkle 1 teaspoon of Italian seasoning over the chicken. Secure the chicken shut with toothpicks, as tight as you can.
  3. Take a large nonstick skillet and heat 2 tablespoons of olive oil in it. When the oil is warm, place the chicken into the pan, and let it cook for about 4 minutes on each side (until it has browned). Turn the heat down, add ½ cup of chicken stock (or broth), and cover the pan. Cook everything for 8-10 minutes (or until the chicken is cooked through). Flip the chicken occasionally so it cooks evenly.
  4. Remove the chicken from the pan, and let it sit for a few minutes before removing the toothpicks.
  5. Top each piece with warmed marinara sauce and parmesan cheese before serving.

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