Backyard Chats


Italian Stuffed Chicken Breasts
August 5, 2010, 7:00 am
Filed under: Recipes

The following recipe was inspired by Kraft recipe.For the original recipe visit: http://www.kraftrecipes.com/recipes/creamy-broccoli-stuffed-chicken-breasts-105196.aspx

ITALIAN STUFFED CHICKEN BREASTS – 3 servings

Preheat oven to 400 degrees. Place about 2 tablespoons Italian dressing in the bottom of a 8×8 inch oven proof  pan.

Flatten 3 boneless, skinless chicken breasts as thin as possible without tearing the meat; set aside.

In a bowl, mix together:

2 tablespoons seasoned bread crumbs (not cubes)

1/2 cup shredded mozzarella cheese

1/4 cup Italian dressing

1 cup cooked, chopped broccoli

1 small,  fresh tomato, diced

White sauce:  In a saucepan, over medium heat, melt 2 tablespoons butter. When melted, add 2 tablespoons flour, pinch of each salt & pepper. Whisking to avoid scorching, cook for about 1 minute to remove the “raw” flour flavor.While stirring, gradually add 1 1/2 cups milk and 1 tablespoon grated Parmesan cheese. Stir well. Cover and remove from heat.

With smooth side of chicken breasts facing down, spread 1/3  of the  broccoli mixture on each chicken breast, spreading to edges. Roll up each chicken breast as tightly as possible. Place all three in 8×8 pan with “seam” facing down. Pour white sauce over top of chicken. Sprinkle with paprika and parsley flakes (optional). Cover with aluminum foil and cook at 400 degrees for 40-45 minutes or until the inside temperature reaches 170 degrees.

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