Italian Stuffed Chicken Breasts

Italian Stuffed Chicken Breasts

Source : Heat The Oil In A Frying Pan Over Medium Heat Add Tomatoes Basil Oregano Artichoke And Red Peppers Cook Until Just Hot Then Remove From Heat Trans...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : September 6, 2025

Step:

  1. Heat the oil in a frying pan over medium heat. Add tomatoes, basil, oregano, artichoke and red peppers. Cook until just hot then remove from heat. Transfer to a large bowl and toss with the mozzarella cubes

  2. Preheat the oven to 180°C.

  3. Layout the pounded chicken breasts and spoon the filling into the centre, leaving about 2.5 cm clear on each side. Adjust the filling as you roll so as not to overstuff.

  4. Place the chicken seam side down into road to lead to baking dish. Cover with the marinara sauce, then cover completely with foil stop

Ingredients

  1. 4 tbsp olive oil
  2. 4 fresh tomatoes diced
  3. 3 tbsp chopped fresh basil
  4. 2 tbsp chopped fresh oregano
  5. 1 can artichoke hearts (6 artichokes) drained and chopped
  6. 2 red peppers chopped
  7. 225 g mozzarella cheese, cubed (you could use feta cheese)
  8. 6 skinless and boneless breast fillets pounded to about 5 mm thickness
  9. 500 g can or bottle of marinara sauce

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