Italian Stuffed Chicken Breast
boneless and skinless chicken breasts
fresh and washed spinach
shredded mozzarella cheese
finely chopped onion
finely chopped jalapeno pepper (optional)
cans of chopped tomatoes
cup of water
chick stock cube
teaspoons of dried oregano
tablespoons of tomato paste
Salt and pepper to taste
How to Make Italian Stuffed Chicken Breast
- In a frying pan, add and heat the olive oil and sauté half of the onions until tender on medium heat.
- Add in the spinach and keep cooking on medium heat, and add water if needed.
- Take this off the heat and let it cool for a couple of moments. Then, add half of the mozzarella cheese.
- Let this mixture cool until you can comfortably handle the mixture.
- While it is cooling, cut slits (lengthways) on the sides of the chicken breast. The goal is to end up with a small pouch in every chicken breast.
- When the spinach mixture is cool, stuff them with as much mixture as you prefer.
- Now, you need to tightly wrap the chicken with cling film and keep it in the fridge, and move onto making the sauce.
- Heat the remaining olive oil in a saucepan and sauté the remaining onions and jalapeno pepper until tender. Then, add tomatoes, water, stock cube, and oregano.
- Let it simmer for 10 minutes so it can thicken. Add the tomato paste and add salt/pepper to taste. Let it simmer for a couple of more minutes.
- Preheat oven to 180 degrees C.
- In a casserole dish, layer the sauce and put chicken breasts on top of it. Cover the chicken with the remaining sauce.
- Let it bake for 40-45 minutes and when there are 10 minutes left, add the cheese on top.
- When the cheese starts to bubble and brown, take it out of the oven.
- This is a worldwide chicken fact, 96 chickens are killed every 0.05 seconds.
- Italian stuffed chicken is a twist on the traditional stuffed chicken recipe.
So many different variations can be done to this meat.