These Italian stuffed chicken breasts are a delicious way to enjoy chicken for dinner…. again.
Let’s face it. Chicken can be boring. Especially when it’s a staple that you eat week in and week out. In fact, it really kind of becomes critical at some point to seek out new recipes if you hope to continue enjoying it on a regular basis. Recipes like this clean eating Italian stuffed chicken breasts recipe.
The good thing about chicken is that it’s incredibly versatile. There’s just so much you can do with it! I have a ton of recipe here on this blog to keep things interesting. Check more of them out here.
While chicken CAN get boring, that doesn’t mean it HAS to get boring. Not if you play your cards right. And just to prove it to you, I’m giving you yet another delicious chicken recipe to try out. Serve this clean eating Italian stuffed chicken breasts recipe with a side of veggies for low carb eating or with a side of whole grain pasta. You could even cut this up and mix it into some leftover spaghetti to give your spaghetti some new life!
This is great for packing in a lunch box for work the next day as well. It’s small, compact and all you have to do is stick it in the fridge at work or keep it on an ice pack in your lunch box. It’s so filling, it’s practically a full meal all by itself. I mean, you can never go wrong with chicken and veggies, am I right?
Just remember to thaw your chicken for this one if you keep your chicken in the freezer. Hard to do a chicken “roll up” when the chicken is frozen! (yes, that’s more of a reminder to myself because I NEVER remember to pull meat out of the freeze until the last minute. Gha!)
MORE HEALTHY CHICKEN RECIPES:
ITALIAN STUFFED CHICKEN BREASTS RECIPE:
Italian Stuffed Chicken Breasts Recipe
- 2 large chicken breasts (about 7 oz. each)
- ½ medium zucchini (cut into “french fry” sticks)
- 1 cup diced tomatoes in juice (no sugar added)
- 2 tsp. Italian Seasoning
- 2 tsp. garlic powder
- ¼ cup grated parmesan cheese (plus more if you wish)
- salt to taste after cooking
- Using a meat mallet, tenderize the chicken breasts until they are no more than a 1/2 inch thick. If you can get it thinner, that’s even better!
- At one end of the chicken breast, place a few “zucchini fries” (number will depend on how large you cut them), 1 tablespoon of diced tomatoes, 1 tsp. Italian Seasoning, and 1 tsp. garlic powder and roll it up like a carpet.
- Repeat with the second breast.
- Place these in a small baking dish, open side down.
- Top with remaining diced tomatoes.
- Bake at 350 F. for approximately 40-50 minutes or until a thermometer stuck in the center reads at least 165 F. Please make sure this reached the proper internal temperature. Stuffed meats take longer to cook than their unstuffed counterparts.
- Top with parmesan cheese and serve.
- SLOW COOKER INSTRUCTIONS: Multiply this recipe at least twice to cook in your slow cooker. Three times is better. Basically, the bottom of your slow cooker should be tightly covered with chicken rollups so they don’t come unrolled during cooking. Cook on low for 5-7 hours.
This recipe from the Gracious Pantry archives, originally posted 12/17/14.