Italian Stuffed Chicken Breasts
March 27, 2013
"This is a tasty recipe I make quite often. It is perfect for entertaining and always gets gobbled up."
- 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
Drizzle 1 tablespoon of the olive oil in a skillet and bring to medium-high heat.
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.
Slice the breasts in half diagonally and season with the garlic powder, salt and pepper to taste.
Place a slice of ham over two of the sliced breast pieces.
Divide the green pepper mixture in two and place over the slice of ham.
Top with the other 2 chicken breast pieces.
Sprinkle the oregano over top and tie together with butcher’s twine so the stuffed breasts will stay together.
Sprinkle 1 tablespoon of the olive oil in the same skillet you used to cook the peppers and bring to medium-high heat.
Brown the stuffed breasts on both sides.
Meanwhile fit a baking pan with a wire rack and place the stuffed breasts over the rack.
Fill the bottom of this baking pan with about 1/4 inch of water.
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.
Mix together the alfredo sauce and remaining asiago cheese and heat in a microwave until hot.
Pour 1/2 of this mixture over each stuffed breast.
Tips & Variations
- Butcher's Twine