Italian Stuffed Chicken Breast
February 26th 2015
Italian Stuffed Chicken Breast
This was a recipe that I literally created in my head when I had a taste for an Italian meal. It turned out so moist and flavorful I just had to share.
Ingredients for the marinade:
4 TBSP Italian dressing
1 tsp salt
1 TBSP pepper
1 tsp red pepper
1 tsp garlic powder
Ingredients for the stuffing:
6 pepperoncini peppers from the jar
6 sun dried tomatoes from the jar
3 garlic cloves, minced
3/4 cup of shredded mozzarella
Other ingredients:
2 Large Chicken breasts, bone-in
1 TBSP shredded mozzarella
1 TBSP grated parmesan cheese
1 TBSP olive oil
Directions:
1. Marinade the chicken and cut the slit in the chicken breast lengthwise
2. Preheat your oven to 350.
3. After the chicken marinates for at least 30 minutes or up to 3 hours, drain the access marinade and place on a foil-lined baking sheet. Make sure to spray your backing sheet with cooking spray.
4. Bake the chicken without any stuffing for about 30 minutes.
5. Slice your sun dried tomatoes, mince your garlic and slice your pepperoncini peppers and gather your cheese. Mix it all together and then divide it in half.
6. Stuff your chicken breasts and brush the tops with olive oil. Put chicken back in the oven for 30 minutes.
7. Remove chicken from the oven and top with the cheese. Place back in the oven or under the broiler just for 5 more minutes.
8. Remove chicken from the oven and let rest for 5 minutes. Serve with your favorite vegetable side or garlic butter pasta.
Wine Selection:
The Bondsman
2009
Cabernet Sauvignon
Napa Valley, CA
This wine packs a punch! Rich, full-bodied, dark, aged-fruit, and a structured finish. This one is impressive. You can only get it from Club W so join and let them know I referred you!
Enjoy
~Julianne
Italian Stuffed Chicken Breast
This was a recipe that I literally created in my head when I had a taste for an Italian meal. It turned out so moist and flavorful I just had to share.
Ingredients for the marinade:
4 TBSP Italian dressing
1 tsp salt
1 TBSP pepper
1 tsp red pepper
1 tsp garlic powder
Ingredients for the stuffing:
6 pepperoncini peppers from the jar
6 sun dried tomatoes from the jar
3 garlic cloves, minced
3/4 cup of shredded mozzarella
Other ingredients:
2 Large Chicken breasts, bone-in
1 TBSP shredded mozzarella
1 TBSP grated parmesan cheese
1 TBSP olive oil
Directions:
1. Marinade the chicken and cut the slit in the chicken breast lengthwise
2. Preheat your oven to 350.
3. After the chicken marinates for at least 30 minutes or up to 3 hours, drain the access marinade and place on a foil-lined baking sheet. Make sure to spray your backing sheet with cooking spray.
4. Bake the chicken without any stuffing for about 30 minutes.
5. Slice your sun dried tomatoes, mince your garlic and slice your pepperoncini peppers and gather your cheese. Mix it all together and then divide it in half.
6. Stuff your chicken breasts and brush the tops with olive oil. Put chicken back in the oven for 30 minutes.
7. Remove chicken from the oven and top with the cheese. Place back in the oven or under the broiler just for 5 more minutes.
8. Remove chicken from the oven and let rest for 5 minutes. Serve with your favorite vegetable side or garlic butter pasta.
Wine Selection:
The Bondsman
2009
Cabernet Sauvignon
Napa Valley, CA
This wine packs a punch! Rich, full-bodied, dark, aged-fruit, and a structured finish. This one is impressive. You can only get it from Club W so join and let them know I referred you!
Enjoy
~Julianne
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