Sicilian Chicken Breasts

Sicilian Chicken Breasts

4 chicken breasts

1/2 C. dry bread crumbs

1/2 t. each dried cilantro, dried tarragon, garlic powder, and salt

2 t. melted butter

1 egg

1 C. ricotta cheese

1/2 C. shredded mozzarella cheese

1/4 C. grated Parmesan cheese

1/2 C. chopped fresh spinach leaves


3/4 C. dry bread crumbs

1/4 C. grated Parmesan cheese

1 t. dried oregano

1/2 t. each garlic powder and salt

1/4 t. freshly ground black pepper

1 egg, beaten


2 T. olive oil

12 oz. fresh mushrooms, sliced

3 cloves garlic, thinly sliced

1 t. dried oregano

1/2 t. dried basil

1/2 t. dried cilantro

1/4 C. butter

1 C. heavy cream

1/2 C. dry white wine

1/2 C. grated parmesan cheese

1 package (12 oz.) hot, cooked fettuccine, or pasta of choice

Preheat oven to 350°F. Lightly coat baking pan with oil or cooking spray. Rinse chicken breasts and pat dry. Cut a slit in each breast, beginning at the thickest side, cutting toward ribs to form a pocket. Do not cut through entirely. Set aside.

To make stuffing, combine bread crumbs with seasonings, butter and egg. Add cheeses and spinach, stirring to combine thoroughly. Divide stuffing equally among breasts, stuffing into formed pockets. Secure with wooden toothpicks.

Combine all coating ingredients except egg. Brush each breast with egg and dredge in coating mixture. Place breasts skin-side up in prepared pan. Spray breaded chicken with oil or cooking spray. Bake in preheated oven 45 minutes to 1 hour until juices run clear when pierced with fork. Remove toothpicks and place on serving platter. Serve over pasta and pass Mushroom Alfredo Sauce.

To make sauce, heat olive oil in non-stick skillet. Add mushrooms, garlic and seasonings, sautéing until mushrooms are tender. Stir in butter and cream and bring to a boil. Stir in wine then reduce heat and simmer about 5 minutes. Stir in Parmesan cheese and pour into sauce dish. Serve hot.

4 servings

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