Chicken Cordon Bleu, Italian Style: A Flavorful Twist on a Classic (with Sun-Dried Tomatoes and Olives!)
Craving that classic chicken cordon bleu, but looking for a tastebud adventure? Look no further, fellow food enthusiasts! Today, we’re taking this beloved dish on a delicious Italian vacation with my Stuffed Italian Chicken recipe. Think juicy chicken breasts, bursting with a vibrant filling of crimini mushrooms, sun-dried tomatoes, Kalamata olives, and melty mozzarella cheese, all baked to golden perfection. This recipe is a flavor explosion and a guaranteed crowd-pleaser, perfect for weeknight dinners or special occasions.
Before we dive into the delicious details, let’s address the elegance in simplicity. This recipe is all about showcasing fresh, high-quality ingredients, letting them shine through without complicated techniques. Plus, it’s surprisingly quick and easy, making it a perfect weeknight dinner win. So, grab your apron, crank up some upbeat Italian music, and let’s get cooking!
Unveiling the Flavorful Layers: Your Italian Chicken Journey
This recipe isn’t just about replicating a dish; it’s about embracing the spirit of Italian cuisine. Here’s what you’ll need:
- 2 boneless, skinless chicken breast halves: The foundation for our flavor adventure.
- 1 pound crimini mushrooms: Chopped, adding earthy depth and umami richness.
- 1/2 cup pitted Kalamata olives: Briny and salty, a delightful contrast to the other ingredients.
- 1/4 cup jarred sun-dried tomatoes: Tangy and sweet, adding a burst of Mediterranean sunshine.
- 1 clove garlic, crushed: Aromatic and essential for Italian flavor.
- 4 ounces sliced fresh mozzarella cheese: Melty and creamy, the perfect finishing touch.
- 3 tablespoons olive oil: Divided for sauteing and flavoring.
- Salt and pepper to taste: Seasoning is key!
More Delicious Recipes
- Chicken Cordon Bleu
- Italian Chopped Salad
- Chicken Croissant Sandwich
- Southwest Grilled Chicken Sandwich
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Stuffed Italian Chicken Breast
Ingredients
- 2 boneless chicken breast halves
- 1 pound crimini mushrooms
- 1/2 cup pitted kalamata olives
- 1/4 cup jarred sundried tomatoes
- 1 clove garlic crushed
- 4 ounces sliced fresh mozzarella cheese
- 3 tablespoons olive oil divided use
- Salt and pepper to taste
Garnish
- 2 tablespoons chopped oregano optional
- 3 tablespoons shaved parmesan optional
- Fettucine boiled and strained
Instructions
- Preheat pan to medium high. Add 2 Tb. olive oil and add the whole mushrooms. Cover with a lid and steam until the mushrooms cook down slightly and release their juices, about 5 minutes. Add the kalamata olives and sundried tomatoes. Cook down a few more minutes, and then add everything to the food processor with a little salt and pepper. Pulse until combined, about 30 seconds. Transfer to a bowl.
- Cut each breast of chicken in half lengthwise.
- Lay down sheet of plastic wrap, add the chicken, and top with another sheet of plastic wrap. Pound out the chicken breasts with a mallet until they are as thin as possible.
- Drizzle chicken pieces with more olive oil. Season with salt and pepper.
- Add 2 tablespoons of the mushroom mixture on top of each chicken breast. Top with sliced mozzarella. Roll and secure with toothpicks.
- Place a saute pan on medium high heat. Drizzle olive oil into the pan and sear the chicken rolls until browned on each side, a few minutes on each side.
- Place in 350 F oven for about 18-20 minutes, or until cooked all the way through.
- Let cool, and remove toothpicks.
- Serve on a nest of cooked fettucine, topped with herbs and fresh grated parmesan. Enjoy!
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