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My Virtual Cookbook: Italian Stuffed Chicken

I could probably live off of two food types; Italian and Mexican. I think there must be some Italian heritage hidden somewhere in my lineage because I love love love to cook and eat Italian food. My Italian Stuffed Chicken is easy to make and easy to adapt to your own tastes. You can pretty much stuff anything into poultry, cover it in cheese and expect deliciousness.


4 Chicken Breasts (milanesa style)

1.5 cups of mozzarella

1/2 cup of parmesan

2 fresh roma tomatoes sliced

16 pepperonis (I use turkey)


Garlic salt


Red Pepper Flakes


Cover a baking sheet in foil and preheat oven to 425*. Using a filet knife, cut open each chicken breast to make space for the fillings. Layer tomato slices, pepperonis and mozzarella cheese onto the chicken and fold the top back over. Cover the top of the chicken breast with Parmesan, basil, garlic salt, red pepper and oregano. Bake for 30-35 minutes. Enjoy!

Tip: I’ve also added fresh basil leaves on top of the chicken breasts for extra authentic flavors.

Served in picture with Parmesan risotto and spring mix salad.



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