Italian Stuffed Chicken Breast
An easy to make stuffed chicken breast recipe, Italian style. The breast is stuffed with cheese, breaded and baked in tomato sauce. This chicken recipe is for a single serving but can easily be scaled to feed as many as you wish.
Yield
1 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
tomato sauce
|
|
| 1 | teaspoon |
Parmesan cheese
|
|
| 6 | ounces |
chicken breast halves, boneless, skinless
|
|
| ¼ | teaspoon |
oregano
dried |
|
| ¼ | cup |
swiss cheese
or havarti |
*
|
| 1 | teaspoon |
butter
melted |
|
| 1 | tablespoon |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
tomato sauce
|
|
| 5 | ml |
Parmesan cheese
|
|
| 173.4 | ml/g |
chicken breast halves, boneless, skinless
|
|
| 1.3 | ml |
oregano
dried |
|
| 59 | ml |
swiss cheese
or havarti |
*
|
| 5 | ml |
butter
melted |
|
| 15 | ml |
bread crumbs
|
|
Directions
Preheat oven to 350℉ (180℃).
Mix bread crumbs, parmesan cheese and oregano.
Pound the chicken breast thin between pieces of cling wrap.
Cover with havarti or swiss chesse.
Roll up and brush with butter.
Roll in crumb mixture.
Bake at 350℉ (180℃) for 30 minutes.
Add sauce and bake 10 minutes more.
