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Italian stuffed chicken breast
Italian stuffed chicken breast

Before you jump to Italian stuffed chicken breast recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.

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A massive amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Efficient living is something we can all perform, without difficulty. A lot of it really is simply using common sense.

We hope you got benefit from reading it, now let’s go back to italian stuffed chicken breast recipe. You can have italian stuffed chicken breast using 12 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Italian stuffed chicken breast:
  1. You need 1 c shredded Italian cheese
  2. Use 1 clove garlic, minced
  3. Provide 1 tsp dried basil
  4. Get 1 tsp dried oregano
  5. Get 1/2-1 cup Italian style bread crumbs
  6. You need 3 boneless skinless chicken breasts
  7. Provide 1 egg, beaten
  8. Take 2 cups marinara sauce
  9. Take About 10 stalks kale
  10. Provide 1/4 small onion, chopped
  11. You need to taste Olive oil
  12. Provide to taste Salt & pepper
Instructions to make Italian stuffed chicken breast:
  1. Preheat oven to 350 degrees.
  2. Remove kale from stems and chop into small pieces. Cook kale & onion in the olive oil until tender, adding salt and pepper to taste. Let cool.
  3. Mix 3/4 cup of Italian cheese, basil, oregano and kale in a small bowl. Add bread crumbs to a plate. Add egg to another plate and stir in a tiny bit of water.
  4. Cut one side of chicken breast horizontally to within one half inch of other side. Spread the two sides open like a book. Cover chicken with plastic wrap and pound to flatten. Fill each chicken breast with kale/cheese mixture and close like a book over filling. Coat the outside of each chicken breast with egg. Press both sides of each chicken breast into bread crumbs so outside is completely coated. Arrange chicken breasts in a 9x13 baking dish.
  5. Bake in preheated oven until chicken is no longer pink in center and juices run clear, about 45 mins.
  6. Remove chicken from oven and pour marinara sauce over cooked chicken. Top with remaining 1/4 cup of cheese. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.
  7. All done! Serve with pasta and garlic bread.

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