Italian Stuffed Chicken
So, you know I am a fan of stuffing things inside chicken breasts!
Hopefully you enjoyed my “Stuffy Stuff Chicken” recipe a while back.
This one is SO simple to make and everyone around the table will have happy tummies! I also love that it can be adapted to suit any dietary restrictions! There is a little bit of sweetness from the sun-dried tomatoes and the savory taste of fresh basil paired together makes your taste buds do a little happy dance!
As I stress in all my recipes, if there is an ingredient you can’t have, you can probably leave it out. I remember back in the day when I would read a recipe, see an ingredient I couldn’t have or didn’t like and just dismiss it…I didn’t even give it a chance because honestly, I really didn’t think about omitting or swapping it out for something else. When I went gluten free things changed as there wasn’t much available in the stores {and what they had was a tasteless, empty calorie filled plate of nothingness!} and I needed to make more recipes work for me. I found out quickly that adapting a recipe is super easy and that it’s fun to experiment.
So, roll up your sleeves and get the skillet sizzling because these roll-ups are going to be a hit!
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 3 Chicken Breasts Large & thick ones
- 3/4 cup Almond flour Fine flour. Do not use almond meal. *see notes
- 1 Egg
- 2 tsp water
- 1/2 cup Basil leaves-Fresh Chopped
- 1/2 cup Spinach Chopped- no stems
- 1/2 cup Sun-dried tomatoes Chopped {packed in olive oil}
- 1 cup Almond Ricotta Cheese Kite Hill {or use regular ricotta if you eat dairy}
- 2 cloves garlic Minced
- 1 tsp Sea salt Fine
- 1/2 tsp Pepper Fine ground
- 1/4 cup olive oil
Ingredients
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- Cut chicken breasts in 1/2 length wise. Pound out chicken breasts- thin but not breaking since you have to roll them
- Whip egg with water and toss chicken in mixture to thoroughly coat
- Mix Almond "cheese" with sun-dried tomatoes, basil, spinach, garlic, salt and pepper
- Divide cheese between 6 chicken breast halves leaving a 1/2 inch on all sides {you don't want all the yumminess oozing out the sides}
- Roll up the chicken breasts and secure with a toothpick or two
- Dredge in almond flour {they just need to be lightly dusted}
- Heat skillet over medium heat and add olive oil
- Add chicken breasts and cook for about 2 minutes, turn slightly and cook for 2 minutes more...do this until all sides of your roll-up have cooked slightly. {usually takes about 4 turns}.
- Turn down the heat to low and put lid on for 5 minutes {this helps cook the center of the chicken}. Remove lid, turn the chicken once more and cook for 3-5 minutes until cooked through. You can use a meat thermometer if you prefer.
Serving Suggestions:
- Serve over Zoodles {aka zucchini noodles} or over gluten free or wheat noodles if your diet allows. Top it with your favorite pasta sauce.
- Serve alongside baked or grilled veggies such as; Eggplant, Zucchini, Asparagus or Broccoli
- Serve over risotto {if gluten isn't your enemy}
- Substitute real ricotta cheese if dairy isn't an issue for you
- If you want to up the wow factor or protein serving even more you can add 1/2 cup of diced prosciutto. If you do that, you'll certainly want to cut the salt back to a 1/4-1/2 tsp in the recipe since prosciutto is inherently salty.
Let me know how you enjoyed them or swapped out any ingredients to make it work for you!