Savory Baked Stuffed Chicken Breasts Roma - Garlic & Zest

One of my most requested chicken front recipes is this my mozzarella filled, Baked Stuffed Chicken Breasts Roma. This easily dish makes it into our weeknight dinner rotation at least a few times each month because it ’ s so dim-witted to assemble and the flavors are on distributor point. It ’ s a fairly healthy, humble carb baked wimp recipe with alone 15 minutes of homework. You can even get the kids to help make the overact and tall mallow satiate .

Baked stuffed chicken breasts might sound like something you ’ five hundred make for a fancy dinner party, but this recipe is thus flying and easy, you can make it on a busy weeknight.

Reading: Savory Baked Stuffed Chicken Breasts Roma – Garlic & Zest

Plus, the flavorful fill of ooey gooey mozzarella, fresh basil, good tomatoes and pantry, piquant prosciutto ( italian ham ) is lip-smacking good .
Use my unavowed ingredient ( mozzarella cheese sticks ) and this easy hack to assemble this chicken front recipe and have it in the oven within 15 minutes. Pinky promise .

Ingredients for baked stuffed chicken breasts

Boneless Skinless Chicken Breasts
Thinly Sliced Prosciutto
Fresh Basil Leaves
Ripe Tomatoes
Part Skim Mozzarella Sticks
Seasoned Breadcrumbs* (recipe given)

many stuffed chicken breast recipes call for cutting the breast in half for filling, but I prefer the “ pocket method acting ”. Slicing a shallow pocket across the center of the chicken. The pocket encloses the farce chicken breasts on 3 sides, which will keep the mozzarella and parma ham filling by and large entire .

How to slice a pocket into boneless skinless chicken breasts:

Lay the chicken breast flat on a cutting board.
Rest one hand flat on top of the chicken breast.
Use a sharp paring knife to make a slit (slightly angled upwards) into the flesh, without poking any holes through the other side.
Saw the knife back and forth to enlarge the pocket. (See video).

Challenges to stuffing baked chicken

One of the challenges of stuffing chicken with mozzarella or other cheeses, is that the tall mallow melts and leaks — leaving most of that gooey filling spread across the bake sail .
partially of that problem is solved with the “ pocket method acting ”, because there ’ s only one hatchway in the chicken ( and it ’ s why you cut the scoop on a slightly up fish, so that when the cheese melts, it can settle back into the cavity .
To further reinforce the filling, I like to wrap the mozzarella sticks and other ingredients with prosciutto or parma ham. It ’ s not 100 % dense, because prosciutto is a very thin and delicate wrapping, but it does help to stem the tidal wave of melted tall mallow and the flavors meld absolutely with the early ingredients .

How to assemble mozzarella stuffing for baked chicken breasts:

Lay one or two slices of prosciutto on a work surface.
Top the ham with fresh basil and thin slices of tomato.
Place the cheese stick at one end and carefully start to roll the ham and other ingredients over the cheese stick.
Continue rolling until the mozzarella is completely covered (it will kind of resemble a spring roll.)
Stuff the pocket of chicken with the Roma mozzarella filling.

bill : you can besides trim the tall mallow sticks to fit the pocket and accommodate smaller chicken breasts, which is what I did for the photograph above .

Breading stuffed chicken breasts

I like to toss together my own season blend for coating the chicken. It ’ s a flavorful jazz band that creates a dainty golden crust on the stuff chicken .

Plain Dry Breadcrumbs
Grated Parmesan Cheese
Dried Oregano
Crushed Red Pepper Flakes.

This light breading adds sol much spirit to the gorge wimp, I in truth recommend it, however, you can besides substitute dry seasoned italian breadcrumb in a emergency .

How to coat stuffed chicken for baking:

Brush the stuffed chicken breasts with olive oil.
Lightly season the chicken with salt and pepper.
Carefully press the stuffed chicken into the seasoned breadcrumbs, patting the crumbs and seasoning all over the chicken.
Transfer the chicken to a rimmed baking sheet and give them a light spray of canola oil or vegetable spray (this will help the breadcrumbs turn golden in the oven).

Bake the stuffed chicken in your preheat oven for 20-25 minutes ( depends on the size of your chicken breasts, if they ’ rhenium larger, you may want to cook the full 25 minutes, but if they ’ re more bantam, plate it back a few minutes .
For a golden crust, in the last few minutes of cook, turn the broiler element on and brown the chicken for 2-3 minutes to give it more color. just be sure to stay close by, so it doesn ’ thymine burn .
Like I said before the parma overact and wimp pocket — help to hold back the flood of melty mozzarella cheese from the baked chicken — but it’s not 100%. That said, it does a pretty good job .
Any fade cheese that does happen to escape the confines of the chicken pouch won ’ triiodothyronine go to barren. In fact, that ’ s the region my syndicate fights over .
PRO-TIP: Let the wimp perch on the baking sail for a minute or two before serving to allow it to set .

Baked Stuffed Chicken FAQ’s

Can I stuff the chicken with other types of cheese? Yes. You can use other bite sized varieties of cheese ( like cheddar ) or just cut planks of other types of cheese from a larger block, wrapping and stuff. What’s a good substitute for prosciutto? once you ’ ve tried Prosciutto Di Parma, you ’ ll understand that there ’ s no veridical substitute for that relish, but that doesn ’ t mean you can ’ triiodothyronine use a thin slice country ham, Virginia ham or good quality, thinly sliced delicatessen overact. Bonus : these varieties won ’ triiodothyronine be as newspaper thin or delicate as prosciutto and will probably hold the melty cheese in station. How do you reheat leftover baked stuffed chicken? Take the chicken out of the refrigerator for 15 -20 minutes before reheating to take some of the chill off of it. Preheat the oven to 325° and cover the chicken lightly with canister foil. Reheat the chicken for 10-12 minutes, covered, then remove the foil and continue to heat for another 3-5 minutes. Can I make this in advance and freeze it? I wouldn ’ t because it ’ sulfur got fresh basil and tomatoes in the satiate, which will degrade when freeze and defrost. Can I freeze leftovers? Yes. Wrap the Roma stuffed chicken breasts in plastic wrap, then envelop again in deep-freeze wallpaper. Chicken will keep for up to 3 months in the deep-freeze. Is this baked stuffed chicken recipe healthy? It ’ s not unhealthy. Because it calls for low-fat, part skim mozzarella cheese sticks and alone 1-2 slices of ham, this recipe has enough of protein and relatively low fat and saturated adipose tissue. It ’ s not gluten release ( breadcrumbs, remember ), but it ’ randomness fairly low in carbs, overall.

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Baked Stuffed Chicken Breasts Roma

This recipe is an easy way to add tons of flavor to plain boneless skinless chicken breasts. Stuffed with Italian ham, mozzarella sticks, fresh basil and tomato and lightly breaded in seasoned breadcrumbs, this is a simple baked chicken breast recipe that easy enough for weeknights.

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Servings

ingredients

2 pounds boneless skinless chicken breasts
4-8 slices prosciutto sliced very thin
4 first gear moisture, separate skim mozzarella cheese sticks
12-16 fresh basil leaves plus extra for garnish
thin slices of tomato can use any type of fresh tomatoes

FOR BREADING:

1/2 cup plain dry breadcrumb
1/4 cup grated parmesan cheese
1 teaspoon dried oregano
light 1/4 teaspoon crushed loss pepper flakes optional
2 teaspoons olive oil
spritz of vegetable spray

instructions

Preheat the oven to 375°F.

ASSEMBLE THE BREADCRUMB COATING:

In a small bowl, combine the bread crumbs, parmesan cheese, dried oregano and red pepper flakes. Stir until well blended and set saide.

ASSEMBLE THE STUFFED CHICKEN BREASTS

Place a chicken breast flat on a work surface and use a sharp knife to cut a pocket into the side of the breast without cutting through to the other side. (Pocket should be long and deep enough to stuff with the cheese stick filling). If you have a smaller chicken breast, you can cut the cheese stick to fit.

Read more: Air Fryer Bagel Bites – Directions for Microwave and Oven too
Lay one or two slices of the prosciutto onto a work surface. Top with several fresh basil leaves and slices of tomato. Place a cheese stick on top and roll it up so that the prosciutto wraps all of fillings. (Note: prosciutto is delicate, so work carefully).
Stuff the pocket of the chicken with the mozzarella wrap. Brush the chicken breasts with olive oil and lightly season with kosher salt and black pepper.
Transfer the stuffed chicken breasts to the breadcrumb mixture and gently pat the crumbs over the top, bottom and sides of the chicken. Transfer to a rimmed baking sheet.
Lightly spritz the chicken with vegetable or canola spray and transfer to the oven for 22-25 minutes (Depending on how large the chicken breasts are).
Turn on the broiler and cook under the heating element for 2-3 minutes to lightly brown. Serve.