Italian Stuffed Chicken
This Italian Chicken Recipe turns any night into something special. Stuffed with cheese and herbs, seared, and baked with marinara sauce, it's cozy, savory, and full of heart.
Equipment
- Skillet
- Baking Dish
- Toothpicks
Ingredients
Chicken
- 4 boneless skinless chicken breasts sliced to form a pocket
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1/4 cup fresh basil chopped
- 1 tsp dried oregano
- 1 cup seasoned breadcrumbs
- 2 eggs whisked
- 1 cup tomato sauce or marinara sauce
- 2 tbsp olive oil
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
Instructions
- Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
- Cut a pocket in each chicken breast. Stuff with mozzarella, Parmesan, garlic, basil, and oregano. Secure with toothpicks if needed.
- Season the chicken with salt and pepper. Dip in whisked eggs, then coat in breadcrumbs.
- Sear each side of the chicken in a skillet with olive oil for 3 minutes until golden.
- Transfer to baking dish. Spoon tomato sauce over each piece. Sprinkle with extra mozzarella and Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
Don’t overstuff the chicken or it may leak. You can prepare and refrigerate it ahead of time. Leftovers reheat well, and the dish also freezes beautifully.