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
Ready for more Culinary Adventures?
Head over to my YouTube channel for video demonstrations of more than 300 recipes! I’ll guide you through each step, sharing tips and tricks, and revealing insider secrets gleaned from the chefs around the world. Let’s embark on more delicious adventures together! You can also follow me on Facebook, Instagram, TikTok and X!
Stuffed Italian Chicken Breast
Recipe by Jason Hill – CookingSessions.comIngredients
- 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!
