Tuscany Stuffed Chicken Breasts Food

ITALIAN STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 1/2 cup Italian cheese blend, garlic, basil, and oregano in a bowl. Combine Parmesan cheese and bread crumbs in a separate bowl.
• Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Lightly pound chicken to flatten. Fill each chicken breast with Italian cheese blend mixture and close like a book over the filling. Coat the outside of each chicken breast with egg; press bread crumb mixture over egg layer to coat each chicken breast. Arrange chicken breasts in a 9x13-inch baking dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.

TUSCANY STUFFED CHICKEN BREASTS

Steps:

• Place each chicken piece, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken with black pepper. Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast. Fold in edges; roll up into a spiral, pressing the edges to seal. Roll in flour.
• In an 8-inch skillet heat the oil over medium heat. Cook chicken in hot oil about 5 minutes, turning to brown all sides. Remove from skillet.
• In the same skillet bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains. Return chicken to skillet. Cover and simmer for 8 to 9 minutes or until chicken is tender and no longer pink. To serve, spoon juices over chicken.

ABBA'S TUSCAN STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 175 degrees celcius.
• Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
• Salt and pepper breast on both sides to taste.
• Heat olive oil in a frying pan and add onion, pepper, sun-dried tomatoes, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
• Now add spinach and basil leaves until spinach softens.
• Remove combination from frying pan and place in a bowl, add the rest of the garlic, salt and pepper to taste; mix completely.
• Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
• What doesn't fit in the breast sprinkle on top. Pour the wine on & around the rolls.
• Bake in the oven for 20-25 minutes.

ITALIAN STUFFED CHICKEN

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.

ITALIAN STUFFED CHICKEN BREAST

Steps:

• Place the bread crumbs in a large resealable plastic bag.
• Place the chicken between two pieces of wax paper and pound the chicken to flatten a little.
• Add this to the bag of crumbs and shake to coat.
• In a large skillet, over medium heat, brown the chicken in the oil.
• Remove from skillet.
• Place half of a cheese slice and two tablespoons of spinach (squeezed dry) down the center of each piece of chicken.
• Fold chicken over the filling and secure with a toothpick.
• Place in a greased 9-inch square baking dish.
• Top with spaghetti sauce and bake uncovered at 400 degrees for 12-15 minutes or until heated.
• Discard toothpick and serve.

ITALIAN STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees. Toast pine nuts 5 minutes, until lightly browned. Reserve.
• Put washed spinach in skillet, cover. Steam about 2 minutes. Place in strainer, rinse with cold water and squeeze as much liquid out as possible. Chop medium fine.
• Heat butter in skillet, saute shallots until soft.
• Increase oven to 375 degrees.
• Butter a shallow baking dish.
• Mix pine nuts, spinach, shallots, ricotta cheese, egg yolk and pepper.
• Pound chicken breasts slightly.
• Place 1/.2 slice prosciutto on each breast, followed by 1/6 of filling. Fold in half. Place in buttered baking dish.
• Mix melted butter and lemon juice. Spoon over chicken breasts. Bake, basting occassionally, for 30 minutes (or until tender). Remove to platter and keep warm.
• Make sauce: Melt butter in skillet, saute mushrooms 3 minutes. Remove mushrooms.
• Add stock to skillet, boil until rediced to 1/4 cup. Add wine, boil until reduced to 1/2 cup. Add cream, boil until reduced to 3/4 cup.
• Return mushrooms to sauce.
• Add whatever juices have accumulated in chicken dish to sauce. Bring to boil, stirring. Add basil.
• Serve chicken breasts on platter. Pass sauce separately.