Stuffed Italian Chicken
The recipe Stuffed Italian Chicken could satisfy your Mediterranean craving in about 45 minutes. One portion of this dish contains about 37g of protein, 21g of fat, and a total of 388 calories. This gluten free and primal recipe serves 2 and costs $2.43 per serving. 88 people have tried and liked this recipe. This recipe from Simply Sugar and Gluten Free requires onion, pepper, cottage cheese, and liquid stevia. A few people really liked this side dish. Overall, this recipe earns an amazing spoonacular score of 82%. Italian Stuffed Chicken Breast, Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs, and Clean Eating Italian Stuffed Chicken Breasts are very similar to this recipe.
Servings: 2
Ingredients:
3/4 cup canned diced tomatoes, undrained
2 tablespoons shredded carrots
1/2 cup celery, thinly sliced
pinch of cinnamon
1/4 cup cottage cheese
1 tablespoon extra virgin olive oil
1 clove garlic, grated on a microplane
8 – 10 drops liquid stevia
1/4 cup mushrooms, thinly sliced
1/4 cup shredded mozzarella or oaxaca cheese
1/4 medium onion, sliced thinly
1 teaspoon Mexican oregano, divided
1 tablespoon freshly grated parmesan cheese
3 grinds of black pepper
salt and pepper to taste
2 boneless, skinless chicken breasts
4 ounces tomato sauce
Equipment:
baking pan
oven
frying pan
plastic wrap
meat tenderizer
Cooking instruction summary:
Preheat the oven to 375F. Coat a baking dish with cooking spray.Heat olive oil in a medium nonstick pan over medium heat. Add onions and cook until starting to soften. Add celery, mushrooms, carrots, garlic, 1/2 teaspoon oregano, cinnamon, tomato sauce, diced tomatoes. Bring to a boil, reduce to a simmer, and let the sauce reduce while you prepare the rest of the ingredients. Once sauce has thickened, taste add 8 drops of stevia. Taste and add more if necessary. The sauce shouldn’t be sweet – instead, the stevia will just balance out the acid from the tomatoes.Mix cottage cheese, parmesan cheese, and black pepper. Set aside.Butterfly chicken breasts, then cover with plastic wrap and pound to 1/4 inch thick with a meat mallet or a skillet. (I use my small, stainless steel saute pan.)Divide cheese evenly between the two chicken breasts, roll, and place in prepared baking dish seam side down. Top with tomato sauce. Cover and bake for 30 – 40 minutes, until baked through. Top with shredded cheese, return to oven uncovered until cheese has melted. Let chicken rest for 5 minutes before serving.
Step by step:
1. Preheat the oven to 375F. Coat a baking dish with cooking spray.
2. Heat olive oil in a medium nonstick pan over medium heat.
3. Add onions and cook until starting to soften.
4. Add celery, mushrooms, carrots, garlic, 1/2 teaspoon oregano, cinnamon, tomato sauce, diced tomatoes. Bring to a boil, reduce to a simmer, and let the sauce reduce while you prepare the rest of the ingredients. Once sauce has thickened, taste add 8 drops of stevia. Taste and add more if necessary. The sauce shouldn’t be sweet – instead, the stevia will just balance out the acid from the tomatoes.
5. Mix cottage cheese, parmesan cheese, and black pepper. Set aside.Butterfly chicken breasts, then cover with plastic wrap and pound to 1/4 inch thick with a meat mallet or a skillet. (I use my small, stainless steel saute pan.)Divide cheese evenly between the two chicken breasts, roll, and place in prepared baking dish seam side down. Top with tomato sauce. Cover and bake for 30 – 40 minutes, until baked through. Top with shredded cheese, return to oven uncovered until cheese has melted.
6. Let chicken rest for 5 minutes before serving.
Nutrition Information:
covered percent of daily need
