Stuffed Italian Chicken

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.

Stuffed Italian Chicken Recipe

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!

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Stuffed Italian Chicken Recipe

Stuffed Italian Chicken Breast

Recipe by Jason Hill –
This stuffed chicken breast recipe uses Italian/Mediterranean ingredients for an easy dinner when company comes over!
This delicious Italian stuffed chicken is filled with a puree of mushrooms, sundried tomatoes and kalamata olives. It's topped with mozzarella cheese, and then rolled, sautéed and baked for the ultimate weeknight or weekend meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4


  • 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


  • 2 tablespoons chopped oregano optional
  • 3 tablespoons shaved parmesan optional
  • Fettucine boiled and strained


  • 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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Keyword chicken, Italian, mushrooms, pasta, sundried tomatoes
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AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

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