Italian Stuffed Chicken Breasts

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Italian Stuffed Chicken Breasts
Italian Stuffed Chicken Breasts
4 small Raley's boneless, skinless chicken breasts (about 1½ lbs.)
1-1/3 cups shredded Rumiano Smoked Mozzarella Cheese (in our Deli)
1/3 cup minced California Sun-Dry Smoked Sun-Dried Tomatoes
1/4 cup hazelnuts chopped
1 tsp. Morton and Bassett Italian Seasoning
1 tsp. garlic salt
1/4 tsp. pepper
Kitchen twine
Olive oil cooking spray
1 (6- oz.) package Kraft Fresh Take Italian Parmesan Cheese & Breadcrumb Mix

Prep: 30 minutes, Cook: 30 to 40 minutes, Serves: 4

1. Preheat oven to 375°F and line a baking sheet with foil.

2. Place one chicken breast in a gallon-size resealable bag. Pound with a meat mallet until very thin. Repeat with remaining chicken.

3. Place equal amounts of cheese, tomatoes, hazelnuts and seasonings onto each chicken breast. Roll up tightly and secure in several places with kitchen twine.

4. Coat chicken with cooking spray and roll in breadcrumb mixture, pressing into the surface. Place on baking sheet and cook for 30 to 40 minutes or until chicken is cooked through. Remove twine before serving.  

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