Italian Stuffed Chicken
Chicken is so versatile, but one of my all time favorite ways to enjoy it is STUFFED! The options seem endless but this combo should make for a dinner table full of happy tummies!
  • CourseDinner, Main Dish
  • CuisineItalian
Servings Prep Time
6people 25minutes
Cook Time
20minutes
Servings Prep Time
6people 25minutes
Cook Time
20minutes
Ingredients
  • 3 Chicken BreastsLarge & thick ones
  • 3/4cup Almond flourFine flour. Do not use almond meal. *see notes
  • 1 Egg
  • 2tsp water
  • 1/2cup Basil leaves-FreshChopped
  • 1/2cup SpinachChopped- no stems
  • 1/2cup Sun-dried tomatoesChopped {packed in olive oil}
  • 1cup Almond Ricotta CheeseKite Hill {or use regular ricotta if you eat dairy}
  • 2cloves garlicMinced
  • 1tsp Sea saltFine
  • 1/2tsp PepperFine ground
  • 1/4cup olive oil
Instructions
  1. Cut chicken breasts in 1/2 length wise. Pound out chicken breasts- thin but not breaking since you have to roll them
  2. Whip egg with water and toss chicken in mixture to thoroughly coat
  3. Mix Almond “cheese” with sun-dried tomatoes, basil, spinach, garlic, salt and pepper
  4. 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}
  5. Roll up the chicken breasts and secure with a toothpick or two
  6. Dredge in almond flour {they just need to be lightly dusted}
  7. Heat skillet over medium heat and add olive oil
  8. 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}.
  9. 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.
Recipe Notes

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.