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Italian Chicken Breast and Cutlet Recipes
Sausage Stuffed Chicken Breasts
Sausage Stuffed Chicken Breasts
Sausage Stuffed Chicken Breasts
(Serves 8)


1 (10 ounce) bag fresh spinach
1 small onion, finely chopped
2 garlic cloves, minced
2-3 tablespoons olive oil
3 links Italian sausage, removed from casings
1-1/2 cups ricotta cheese
1/2 cup grated Parmesan
Salt and pepper
8 boneless, skinless chicken breasts

To cook:
1/4 cup olive oil
Flour for dredging
3/4 cup dry Marsala wine
3/4 cup chicken broth
3 tablespoons butter, room temperature
2 tablespoons flour


Place spinach, by handfuls, into a large skillet.  Cook until wilted, adding more
spinach as it cooks down.  Drain and rinse under cold water.  Squeeze out as
much water as possible.  Coarsely chop and set aside.

Add the olive oil to the skillet.  Sauté the onion and garlic in the oil over
medium heat.  When the onions are translucent, add the sausage.  Stir well to
break up the sausage and cook under brown.  Add the chopped spinach. 
Season with salt and pepper.  Transfer the mixture to a bowl and allow to cool. 
Stir in the ricotta and Parmesan cheese.

Butterfly the chicken breasts.   Season each breast with salt and pepper.
Place about 1/3 cup of the filling in the center of each breast.  Roll up tightly to
enclose the filling.  Place the chicken rolls in the refrigerator to chill 2-3 hours.
This will help the breasts to hold their shape while cooking.

Heat the oil in a large skillet over medium heat.  Dredge the chicken rolls in
flour, shaking off excess.  Sauté the chicken 12-15 minutes or until lightly
browned on all sides.  Transfer to a plate and cover to keep warm.  Add
Marsala and chicken broth to the skillet, scraping the skillet to deglaze.  Allow
the liquid to reduce by half. 

Reduce the heat to low.  Blend together the butter and flour; stir into the sauce. 
Stir until the sauce gets thickened and creamy.  Place chicken breasts on a
serving platter.  Pour sauce over and serve.
To make chicken breasts into cutlets:
Place the chicken breast on the cutting board with the palm of your hand placed flat on top of it.  Using a large, sharp knife, cut the breast in half by slicing parallel
to the cutting board. If the chicken breast are very thick you may even be able to cut it into thirds. Place a sheet of plastic wrap on a flat work surface.  Place one
slice of the chicken on the plastic wrap and top with another sheet.  Using a mallet, rolling pin, or bottom of a skillet, pound the chicken so that it is evenly
1/4-inch throughout. 

To butterfly a chicken breast:
Use the same method as for making cutlet but do not cut the breast completely in half.  Stop cutting before you reach the end of the breast.  Open the breast like a book and then pound between sheets of plastic to flatten to an even thickness of about 1/4-inch.
Chicken Breasts Stuffed with Spinach and Goat Cheese
(Serves 4)


3 tablespoons olive oil, divided
2 garlic cloves, minced
10 ounces fresh spinach
4 (6-ounce) chicken breasts
4 ounces goat cheese
Salt and pepper


Preheat oven to 400 degrees F.

Heat 1 tablespoon of oil in a large ovenproof skillet over medium heat.  Add
garlic and cook for 30 seconds.  Add spinach and season with salt and
pepper.  Cook until the spinach is wilted and liquid evaporates, about 2
minutes.  Transfer the spinach to a plate and set aside.  Wipe the skillet dry
with paper towels.

With a sharp knife, cut a pocket into each chicken breast.  Open each breast
and fill evenly with some of the goat cheese and spinach.  Seal each breast
with 1 or 2 toothpicks. Season the outside of each breast with salt and

Heat the remaining oil in the skillet over medium-high heat.  Add the breasts
and sauté until evenly browned on both sides, about 3 minutes per side. 
Place the skillet in the oven and bake about  8 minutes or until done.  Serve.
Chicken Breasts with Ricotta Cheese
(Serves 2)


1 boneless, skinless chicken breast
Salt and pepper
Garlic powder
2 tablespoons olive oil
1/2 cup ricotta cheese
2 tablespoons grated Parmesan cheese
2 plum tomatoes, seeded and diced
1/4 cup grated mozzarella cheese
2 tablespoons fresh basil, julienned


Cut the chicken breast in half horizontally to form 2 cutlets.  Season with
salt, pepper, and garlic powder.

Preheat oven to 400 degrees F.  Heat the oil in a skillet over medium-high
heat.  Add the chicken breast and sauté for 2-3 minutes per side.  Transfer
the chicken to a baking dish.

In a small bowl, combine the ricotta and Parmesan and season with salt and
pepper.  Evenly divide the cheese mixture on top of each chicken breast.
Top with the plum tomatoes and the mozzarella cheese.  Bake for 10 to 12
minutes.  Before serving, top each portion with 1 tablespoon of fresh basil.
Sausage Stuffed Chicken Breasts
Chicken Breasts Stuffed with Spinach and Goat Cheese
Chicken Breasts with Ricotta Cheese
Chicken Breast Recipes
Chicken Breast Recipes
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1 (3 lb. pkg.) Italian Chicken Fingers
Pounding meat or poultry with a mallet
takes care of uneven thickness, ensuring
that the meat will cook evenly throughout
with tender and moist results.  While
some cuts are naturally tender, flattening
breaks down some of the connective
tissues to make the cutlets even more
There is an art to pounding out a cutlet. 
The secret is to use gentle, glancing taps
with the flat side of your mallet.  Strike the
meat with firm, quick movements until the
cutlet is about 1/4-inch thick.  This motion
preserves the meat's apprearance and,
when cooked, the cutlet will be golden
brown on the outside and moist and juicy
on the inside.
6 (7.75 oz.) Chicken Cordon Bleu
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Big 16-inch cooking surface with high side-
walls to reduce splatter. Roasts, fries, grills,
stews, bakes, makes casseroles and more.
Fully immersible with heat control removed
for easy cleaning. Tempered glass cover lets
you see what is inside. Great for use as a
buffet server when entertaining.
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