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Italian Chicken Breast and Cutlet Recipes
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 pepper.

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 lined with parchment or foil.

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 some 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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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 tender. 
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.
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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This delectable combination of savory ham and mellow Swiss cheese stuffed in a lightly breaded, boneless chicken breast is a traditional favorite.
Fully cooked so all you do is heat and serve, these boneless chicken breasts are marinated to juicy perfection in a delicious blend of Italian seasonings for a zesty flavor.