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Before you jump to Italian stuffed chicken breast recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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These types of changes are possible with all types of foods and can apply to the oils you cook in and the spread you use on bread. For example, monounsaturated fat such as olive oil can help to offset the bad cholesterol in your diet. It also has vitamin E which is beneficial for your skin, among other things. If you currently are consuming a lot of fresh fruits and veggies, you may want to think about where you’re buying them and if it’s the best source. If at all possible, try to buy organic produce that has not been sprayed with deadly chemical substances. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier because you will be able to get the fruit when it is the freshest and ripest.

As you can see, it’s not hard to start integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to italian stuffed chicken breast recipe. To make italian stuffed chicken breast you only need 12 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Italian stuffed chicken breast:

1. Provide 1 c shredded Italian cheese
2. Prepare 1 clove garlic, minced
3. Prepare 1 tsp dried basil
4. Get 1 tsp dried oregano
5. Take 1/2-1 cup Italian style bread crumbs
6. You need 3 boneless skinless chicken breasts
7. Take 1 egg, beaten
8. Get 2 cups marinara sauce
9. You need About 10 stalks kale
10. Use 1/4 small onion, chopped
11. Get to taste Olive oil
12. You need to taste Salt & pepper

Steps to make Italian stuffed chicken breast:

1. Preheat oven to 350 degrees.
2. Remove kale from stems and chop into small pieces. Cook kale & onion in the olive oil until tender, adding salt and pepper to taste. Let cool.
3. Mix 3/4 cup of Italian cheese, basil, oregano and kale in a small bowl. Add bread crumbs to a plate. Add egg to another plate and stir in a tiny bit of water.
4. Cut one side of chicken breast horizontally to within one half inch of other side. Spread the two sides open like a book. Cover chicken with plastic wrap and pound to flatten. Fill each chicken breast with kale/cheese mixture and close like a book over filling. Coat the outside of each chicken breast with egg. Press both sides of each chicken breast into bread crumbs so outside is completely coated. Arrange chicken breasts in a 9x13 baking dish.
5. Bake in preheated oven until chicken is no longer pink in center and juices run clear, about 45 mins.
6. Remove chicken from oven and pour marinara sauce over cooked chicken. Top with remaining 1/4 cup of cheese. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.
7. All done! Serve with pasta and garlic bread.

Place the chicken between two pieces of wax paper and pound the chicken to flatten a little. Add this to the bag of crumbs and shake to coat. In a large skillet, over medium heat, brown the chicken in the oil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Place the butterflied chicken breasts in the bottom of the dish and season with salt, paper, and Italian seasoning.

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