Italian Stuffed Chicken

Italian Stuffed Chicken
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 568.6
  • Total Fat: 19.7 g
  • Cholesterol: 181.4 mg
  • Sodium: 1,482.8 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 8.1 g
  • Protein: 70.6 g

View full nutritional breakdown of Italian Stuffed Chicken calories by ingredient
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Super healthy, yummy, and ingredient-flexible! Super healthy, yummy, and ingredient-flexible!
Number of Servings: 3


    3 large boneless, skinless Chicken Breasts
    1 T. Olive Oil
    1 Dash Salt

    2 cups sliced Fresh Mushrooms
    3 minced garlic cloves
    1 3.5 oz. package chopped or julienne Sun Dried Tomatoes
    2 T. Black Pepper
    2 cups fresh chopped Broccoli
    1 cup crumbled Feta Cheese
    1 Onion, sliced into rings
    3 pinches of dried Tarragon leaves


You can be creative with this recipe. Try Ricotta instead of Feta Cheese; add olives in the sautee mix; replace tarragon with traditional italian spices such as basil, thyme, or oregano.


1) Split chicken breasts 'laterally' (ie, creating butterflies), but remove the 'hinge' entirely. Lightly grease glass baking pan with 1 t. olive oil. Place chicken breast halves in pan, sprinkle with dash of salt, cover with tin foil, and cook in oven at 450 for about 10 minutes.

2) Sautée mushrooms, garlic, broccoli, & sundried tomatoes in 2 teaspoons olive oil.

3) Take sautee mix off of stove, and chicken breasts out of oven. Layer 3 chicken breasts in bottom of baking dish (cooked side up), then raw onion rings, then sautée mixture, then crumbles feta, then top halves of chicken breasts (cooked side down). Add a dash of tarragon on top of each chicken breast stack.

4) Cover with tin foil, continue baking 5 minutes.

Serving Size: Makes three large dinner entrées

Number of Servings: 3

Recipe submitted by SparkPeople user TULLYFITZ.

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