This recipe was inspired by a TV advertisement, and it has since become a household favorite. Italian bread and fettuccini are my go-to sides. It creates a fantastic and incredibly full supper. It is also classy enough to be served to guests.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups shredded Italian cheese blend (Optional)
- 1 clove garlic, finely chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ cup grated Parmesan cheese
- ½ cup Italian-seasoned bread crumbs
- 4 boneless, skinless chicken breasts
- 1 egg, well beaten
- 1 cup spaghetti sauce
- ¼ cup shredded Italian cheese blend, or to taste (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 1/2 cup Italian cheese blend, garlic, basil, and oregano in a bowl. Combine Parmesan cheese and bread crumbs in a separate bowl.
- Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Lightly pound chicken to flatten. Fill each chicken breast with Italian cheese blend mixture and close like a book over the filling. Coat the outside of each chicken breast with egg; press bread crumb mixture over egg layer to coat each chicken breast. Arrange chicken breasts in a 9×13-inch baking dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 3 g |
| Protein | 44 g |
| Saturated Fat | 12 g |
| Sodium | 1008 mg |
| Sugars | 7 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! Restaurant quality we decided.
This was delicious! I used mozzarella cheese for the filling and added some fresh spinach. Served with a green salad and everyone loved it, which hardly ever happens!
very tasty and my (picky eater) husband loved it! Easy to make too.
Chicken was excellent!
I made it some months ago, and found it just great. Will make it again tomorrow. Loved it. Will see if I do as well the second time.
This recipe is a family favorite! It is excellent!
Delicious! Big hit with my family. I made it as directed as I always do with the first try of a new recipe. I closed the chicken pocket with a few toothpicks and used a pastry brush to apply the egg to one side and then sprinkled the bread crumbs on top. I patted them down and flipped them into the pan and repeated with the egg and crumb. Baking directions are correct. Thank you for this recipe!
This turned out wonderfully. I added a little fresh sautéed spinach to each in the filling. It was great!
This is so delicious! My kids and husband loved it. So easy to make
Made it 7/19/2029 . Had to modify to use what I had, last of the chunk Swiss cheese in the middle along with pre- minced garlic, Italian spices, salt and pepper. Coated the chicken with manyonnaise rather than egg, added shredded cheese after removing dish from oven, forgot to do it before. Warmed the spaghetti sauce separately as I had fresh squash, which I sauteed for the sauce then added. Fixed two breasts as there is just two of us and one breast is enought. We always cook with leftovers in mind.
This was a raving hit, it will be a staring role in our home menu
This was easy and delicious I shared it with my sister she’s made it a few times The only variation I made from the recipe was that I did season the chicken the first time I did not and it was a little bland but the second time I made it I did season it and it came out wonderful
I followed the recipe exactly as written, no changes at all, and we found it a little bland.
This turned out great!!!!! Hubby loved it. Very moist – not dry.
As is fantastic, will probably start tweaking recipe next time.
I made a few changes, I used mozzarella instead of Italian blend, and substituted marinara sauce instead of spaghetti sauce. Family loves it.
Like another reviewer, I covered it with foil for the first half hour. I also put 1/2 cup of sauce on the bottom of the dish. I used toothpicks to hold it together and served it with roasted spaghetti squash. so good!
Easy to put together, flavorful, keeping nthe cheese stuffing inside in the oven wasn’t as bad as I expected. Hint: Use crushed tomatoes for the drenching sauce. I adds a little substance. Mike P. Pittsburgh,Pa.
A new family favorite! I alway add extra garlic to everything, so stuffing and coating had extra. I also added some pepper to the stuffing and Tapatio, zucchini, squash and spinach to the sauce. It was great! And im a begginer cook!!!
I didn’t have spaghetti sauce so I used thinly sliced tomato instead. It was delicious!
This is a keeper. Loved it and very easy to make.