Cooking Lesson #1180: Italian Stuffed Chicken Breast

…from the Perspectives’ Kitchen

How you doin’? When you have friends and family coming over for dinner, you know that pressure is on.
 
Since I am the culinary expert in the neighborhood, whenever we have dinner guests, I know they will be expecting so much from me. So, I went back to my recipe roots from Fanny’s Fish Market for one of our non-seafood specialties entrees.
 
Even though it’s warm here in Las Vegas, I don’t want to do another steak on the grill. I want to do something special that’s easy to cook so I can spend the maximum time with my guests and not be a slave to the kitchen or grill. If you find yourself in the same position, try my Italian Stuffed Chicken Breast. Make it a day ahead and just pop it in the oven.
 
This is so easy to cook, the hardest thing you have to do is wait for dinner to come out of the oven.  Well, you do have to cook the pasta, garlic bread and whip up a simple green salad. Oh, if you have the time, you may want to make an Italian Ricotta Cheesecake in your Instant Pot—it tastes like cannoli. This makes a very satisfying, delicious and inexpensive meal any time.
 
Prep time:  20 minutes
Cook time:  50 minutes
Yield:  4 servings
 
Ingredients
1-1/2 cups shredded Italian cheese blend  
1 clove garlic, finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1/2 cup Italian-seasoned breadcrumbs
4 boneless, skinless chicken breasts
4 whole fresh basil leaves
1 egg, well beaten
1 cup spaghetti sauce
1/4 cup shredded Italian cheese blend, or to taste  
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with food release spray.
3. Combine 1-1/2 cup Italian cheese blend, garlic, basil and oregano in a bowl.
4. Combine Parmesan cheese and breadcrumbs in a separate bowl.
5. Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
6. Lightly pound chicken to flatten.
7. Fill each chicken breast with the Italian cheese blend mixture, top with one fresh basil leaf and close like a book over the filling.
8. Coat the outside of each chicken breast with beaten egg; press bread crumb mixture over the egg layer to coat each chicken breast.
9. Arrange chicken breasts in the prepared baking dish.
10. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165°F.
11. Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend.
12. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.

-------------------------------------------
ChefSecret:  Fettuccini is my pasta of choice. If you don’t have the time to make nonna’s (Italian grandmother) favorite marinara sauce, get a jar of Rao’s at your local supermarket. It’s a little more expensive than most others but well worth it.
-------------------------------------------
Quip of the Day:  “Why does a chicken coop have two doors? Because four doors would make it a sedan!”
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter what side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.

#Entrees #Brunch #ItalianStuffedChickenBreast #ChickenBreast #ItalianCheeseBlend #ParmesanCheese #RaosSauce #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

---