Italian Stuffed Chicken Breasts

Prep Time
Cook Time
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"This is a tasty recipe I make quite often. It is perfect for entertaining and always gets gobbled up."

Original recipe yields 2 servings


  • Serving Size: 1 (494.8 g)
  • Calories 481.8
  • Total Fat - 29.3 g
  • Saturated Fat - 10 g
  • Cholesterol - 73.2 mg
  • Sodium - 1312.2 mg
  • Total Carbohydrate - 19.4 g
  • Dietary Fiber - 5.9 g
  • Sugars - 10.2 g
  • Protein - 38.7 g
  • Calcium - 495.2 mg
  • Iron - 2.7 mg
  • Vitamin C - 64.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Drizzle 1 tablespoon of the olive oil in a skillet and bring to medium-high heat.

Step 2

Toss in the green peppers, tomatoes and garlic and cook until pepper is soft; stir in 1/4 cup of the asiago cheese and set aside.

Step 3

Slice the breasts in half diagonally and season with the garlic powder, salt and pepper to taste.

Step 4

Place a slice of ham over two of the sliced breast pieces.

Step 5

Divide the green pepper mixture in two and place over the slice of ham.

Step 6

Top with the other 2 chicken breast pieces.

Step 7

Sprinkle the oregano over top and tie together with butcher’s twine so the stuffed breasts will stay together.

Step 8

Sprinkle 1 tablespoon of the olive oil in the same skillet you used to cook the peppers and bring to medium-high heat.

Step 9

Brown the stuffed breasts on both sides.

Step 10

Meanwhile fit a baking pan with a wire rack and place the stuffed breasts over the rack.

Step 11

Fill the bottom of this baking pan with about 1/4 inch of water.

Step 12

Place into a preheated 375 degree Fahrenheit oven and cook uncovered about 25 to 30 minutes, depending on thickness of the breasts, until juices run clear when poked with a toothpick.

Step 13

Mix together the alfredo sauce and remaining asiago cheese and heat in a microwave until hot.

Step 14

Pour 1/2 of this mixture over each stuffed breast.

Tips & Variations

  • Butcher's Twine

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