Italian Stuffed Chicken

Italian Stuffed Chicken

1 C. herb seasoned stove top stuffing

1/4 C. dry white wine or water

4 oz. salami chopped

1/2 C. mozzarella cheese

1/4 C. chopped onion

1/8 t. dried basil crushed

1/8 t. dried oregano, crushed

3 medium chicken breasts, about two pounds, skinless and boneless

2 T. butter

Hot cooked sliced yellow or zucchini squash ( optional)

Toss together the stuffing mix and water or wine; stir in salami, cheese, onion, oregano, and basil.

Place one chicken breast half between two pieces of clear plastic wrap; working from the center to the edges, pound the chicken lightly with a meat mallet, forming a rectangle about 1/4 inch thick; remove the plastic wrap; spoon about 1/3 cup of the stuffing mixture in the center.

Fold in the sides of the chicken; roll up meat. Tie them up with string in bundles. Wooden picks don’t work as well as plain old string. Repeat with remaining chicken and stuffing.

In a 12 inch skillet cook chicken bundles in butter 5 minutes or until brown. Transfer to baking dish and bake uncovered, in a 350° F. oven for 30 minutes. Serve with hot cooked squash.

Source: Chyrel

This recipe makes 6 servings and is a family favorite. It’s not as hard as it sounds believe me and it’s a wonderful dish.

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