Italian Stuffed Chicken

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Balsamic and Herb Glazed Chicken Stuffed with Artichokes, Bell Peppers and Fennel. This Stuffed Italian Chicken Recipe will tickle your taste buds!

I love making stuffed chicken. There is always a perfectly cooked chicken breast stuffed with all kinds of goodies on the table. In this particular version of stuffed chicken, I decided to use fennel, a super healthy and underutilized vegetable. Fennel is delicious and adds a certain sophistication to this simple dish. Throw in some roasted red bell peppers, artichokes, and cheese, and you’ve got a killer filling. It’s topped with a balsamic and garlic glaze.

Italian Stuffed Chicken with Salad

Are you worried that the chicken is hard to eat? Watch the video where I show you how to make it, it’s like a cooking show!In fact, I’ve given myself my own cooking show youtube. You should check it out and subscribe. There are more than 100 episodes.

Italian Stuffed Chicken: Balsamic and herb-glazed chicken, stuffed with artichokes, bell peppers, and fennel, infiltrated with melted mozzarella, and served with a plate of salad.

Balsamic and Herb Glazed Chicken Stuffed with Artichokes, Bell Peppers and Fennel. This Stuffed Italian Chicken Recipe will tickle your taste buds!

Preparation time 15 minute

cooking time 40 minute

total time 55 minute

raw material

  • 2 tablespoon butter
  • 1 head fennel roughly chopped
  • 4 Boneless Skinless Chicken Breasts
  • 1/2 cup chopped roasted bell pepper
  • 1/2 cup chopped artichoke hearts
  • 1 cup shredded mozzarella cheese
  • 1/2 cup balsamic vinegar
  • 1/4 cup Extra virgin olive oil
  • 2 teaspoon dried basil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 4 garlic cloves broken

instruct

  • Heat a small skillet over medium-high heat. Melt the butter and fry the chopped fennel for about 5 minutes to soften.

  • While the fennel is cooking, pound the chicken breasts to a thickness of 1/4 inch to 1/2 inch.

  • In a mixing bowl, combine the fennel, bell pepper, and artichoke hearts.

  • Spoon the fennel mixture into the center of each chicken breast. Sprinkle with mozzarella cheese. Fold the chicken over and secure with a toothpick so the filling stays inside. Place stuffed chicken breasts in a lightly greased 9×13 pan.

  • In a small mixing bowl, whisk together the balsamic vinegar, olive oil, basil, salt, pepper, and minced garlic. Pour over chicken breasts.

  • Bake at 400 degrees for 30-40 minutes, until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

Calories: 467kcal | carbohydrate: 14G | protein: 31G | fat: 30G | Saturated fat: 10G | cholesterol: 109mg | sodium: 781mg | Potassium: 781mg | fiber: 2G | sugar: 6G | Vitamin A: 1310unit | Vitamin C: 38.4mg | calcium: 206mg | iron: 2mg