Stuffed Roma chicken
Summary
Stuffed Roma chicken is the comfort dish you didn’t know you were craving. A mouth-watering combination of juicy chicken and hearty stuffing, this dish offers an unforgettable culinary experience. Whether you’re looking to impress guests or just indulge in a homely feast, this recipe is your go-to!
Ingredients You’ll Need
- 2 Roma chicken breasts
- 1 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of fresh basil, finely chopped
- 1/4 cup of fresh parsley, finely chopped
- 1 clove garlic, minced
- 1/4 cup of olive oil (60ml)
- 1/2 teaspoon of salt (2.5ml)
- 1/2 teaspoon of black pepper (2.5ml)
- 1/4 cup of mozzarella cheese, shredded (60ml)
- 2 tablespoons of sun-dried tomatoes, chopped (30ml)
- 1/2 cup of marinara sauce (optional for serving) (120ml)
Preparation and Cooking Time: 40 minutes
Serves: 2
Nutritional Facts per Serving
- Calories: 350
- Protein: 28g
- Carbohydrates: 15g
- Dietary Fiber: 2g
- Sugars: 2g
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 680mg
How to Make Stuffed Roma Chicken
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine breadcrumbs, Parmesan, basil, parsley, garlic, half of the olive oil, salt, and pepper.
- Make a pocket in each Roma chicken breast by cutting a slit in the thickest part but not all the way through.
- Stuff the chicken pockets with the breadcrumb mixture, sun-dried tomatoes, and mozzarella.
- Secure the opening with toothpicks.
- Heat the remaining olive oil in a skillet over medium heat.
- Place the stuffed Roma chicken breasts in the skillet and sear for about 3 minutes on each side or until they turn golden.
- Transfer the skillet to the oven and bake the Stuffed Roma chicken for 20-25 minutes or until fully cooked.
- Once cooked, remove the Stuffed Roma chicken from the oven and let it rest for 5 minutes before serving.
Pro Tips for Perfection
- For an even juicier Stuffed Roma chicken, you can brine the chicken for a couple of hours before preparing.
- Make sure you don’t overstuff the chicken to ensure it cooks evenly.
- Use fresh herbs for the stuffing to enhance the flavor of your Stuffed Roma chicken.
- Always let your chicken rest after baking; this allows the juices to redistribute.
Serving Suggestions
- Serve your Stuffed Roma chicken with a side of roasted vegetables or a light Caesar salad.
- Drizzle some marinara sauce over the chicken for added flavor.
- Accompany it with garlic bread to soak up any delicious juices.
Your dinner table is about to be graced with the elegance of Stuffed Roma chicken. Trust us; it’s the culinary adventure you didn’t know you needed. Dive in, savor each bite, and relish the flavors of this timeless dish. It’s not just food; it’s an experience. Enjoy your Stuffed Roma chicken feast!
FAQS
1. What type of chicken is best for the Stuffed Roma chicken recipe?
Answer: Ideally, boneless and skinless chicken breasts work best for this recipe as they provide a smooth canvas for stuffing and cook evenly.
2. Can I use other cheeses instead of mozzarella and Parmesan for the stuffing?
Answer: Absolutely! While mozzarella and Parmesan are recommended, you can experiment with other cheeses like cheddar or feta, depending on your preference.
3. What can I use as a replacement for sun-dried tomatoes?
Answer: If you don’t have sun-dried tomatoes on hand, you can use fresh cherry tomatoes, roasted red peppers, or even tomato paste for a similar flavor.
4. How do I know when my Stuffed Roma chicken is fully cooked?
Answer: The chicken should be golden on the outside and have an internal temperature of 165°F (74°C). It’s a good idea to invest in a meat thermometer to check.
5. Is the Stuffed Roma chicken freezer-friendly?
Answer: Yes, you can freeze the uncooked stuffed chicken for up to a month. When ready to cook, thaw in the refrigerator and then follow the cooking instructions.
6. I’m trying to cut down on carbs. Can I omit the breadcrumbs?
Answer: Absolutely. You can either omit breadcrumbs altogether or replace them with almond flour or crushed pork rinds for a low-carb alternative.
7. Can this recipe be adapted for vegetarians?
Answer: While the main ingredient is chicken, you can use large portobello mushrooms or bell peppers as a vegetarian alternative and stuff them with the same filling.
8. I don’t have fresh herbs. Can I use dried herbs?
Answer: Yes, you can. However, dried herbs are more potent, so use them in smaller quantities. Typically, the rule is to use one-third of the amount of fresh herbs.
9. Can I prepare Stuffed Roma chicken ahead of time?
Answer: Definitely! You can prepare and stuff the chicken a day ahead, refrigerate it, and then cook it when you’re ready.
10. Is this recipe suitable for a Keto diet?
Answer: While this recipe contains breadcrumbs, they can be replaced with keto-friendly alternatives like almond flour, making the Stuffed Roma chicken suitable for a Keto diet.
STUFFED ROMA CHICKEN
Nutritions
Ingredients
- 2 Roma chicken breasts
- 1 cup of breadcrumbs
- ½ cup of grated Parmesan cheese
- ¼ cup of fresh basil finely chopped
- ¼ cup of fresh parsley finely chopped
- 1 clove garlic minced
- ¼ cup of olive oil 60ml
- ½ teaspoon of salt 2.5ml
- ½ teaspoon of black pepper 2.5ml
- ¼ cup of mozzarella cheese shredded (60ml)
- 2 tablespoons of sun-dried tomatoes chopped (30ml)
- ½ cup of marinara sauce optional for serving (120ml)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine breadcrumbs, Parmesan, basil, parsley, garlic, half of the olive oil, salt, and pepper.
- Make a pocket in each Roma chicken breast by cutting a slit in the thickest part but not all the way through.
- Stuff the chicken pockets with the breadcrumb mixture, sun-dried tomatoes, and mozzarella.
- Secure the opening with toothpicks.
- Heat the remaining olive oil in a skillet over medium heat.
- Place the stuffed Roma chicken breasts in the skillet and sear for about 3 minutes on each side or until they turn golden.
- Transfer the skillet to the oven and bake the Stuffed Roma chicken for 20-25 minutes or until fully cooked.
- Once cooked, remove the Stuffed Roma chicken from the oven and let it rest for 5 minutes before serving.
Notes
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