"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken - Stuffed Chicken Breasts Recipe

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This recipe for Chicken - Stuffed Chicken Breasts, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Richard Amador
Added: Saturday, September 8, 2007


4 chicken breast halves, slice horizontally and pound very thin or cut part way through horizontally to make a pouch.
Flour, for dredging chicken
1 egg, beaten
Bread crumbs, plain or seasoned

Process in a food processor the next three ingredients:
8 to 12-inch piece Italian sausage, browned in oven in water, slice and dice
¼ cup roasted red peppers
¼ cup spinach, fresh

Mix in a bowl and then add to the above:
¾ cup shredded mozzarella cheese
¾ cup ricotta cheese
¾ cup Romano cheese

Flour, for dredging chicken roll
1 egg, beaten
Bread crumbs, plain or seasoned

1 teaspoon shallots, minced or chopped
1/2 red and white onion, sliced
1/8 cup prosciutto ham, julienne cut
1/2 cup mushrooms, sliced
1 stick butter
Dash of salt - not too much, ham is salty
1/4 - 1/2 cup Marsala wine (tilt skillet away from you and ignite to burn off wine)
1/2 cup brown gravy or beef broth
1/2 cup chicken stock

Place a dollop of the above sausage, pepper, spinach and cheese mixture on a chicken breast; tuck the breast around the stuffing to form a ball or stuff pouch with filling.
Roll in flour and dip in beaten egg and then roll in bread crumbs. Deep fry at 350º until brown in color or pan fry until brown. Bake in 400 - 450º oven for 20 minutes in pan with chicken stock and butter or may microwave on HIGH 3 - 4 minutes.

Sauté ingredients in the butter and then add Marsala wine (tilt skillet away from you and ignite to burn off the wine). Add the brown gravy or beef broth and chicken broth.
Remove chicken breasts from the pan in oven. Pour ½ of chicken drippings from the pan into the brown sauce. Garnish with fresh parsley.

Shopping list:
Four chicken breasts (4)
Italian sausage, roasted red peppers, fresh spinach, mozzarella cheese, ricotta cheese, Romano cheese
Flour, egg, bread crumbs
Chicken stock and butter
Shallots, red onion, white onion, prosciutto ham, mushrooms, brown sauce mix or beef broth, Marsala wine (Pioria is best, Colombo good), and fresh parsley.




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