Baked Chicken Breast Stuffed with Romano and Breadcrumbs
Juicy chicken breasts stuffed with a savory mixture of Romano cheese, breadcrumbs, and herbs, then baked to golden perfection. A simple yet elegant dinner that's perfect for a weeknight.
Ingredients
- •4 boneless, skinless chicken breasts (about 6-8 oz each)
- •1/2 cup plain breadcrumbs
- •1/4 cup grated Pecorino Romano cheese
- •2 tablespoons fresh parsley, chopped
- •1 clove garlic, minced
- •1/4 teaspoon black pepper
- •2 tablespoons olive oil, divided
- •1/4 cup chicken broth
- •Salt to taste
Dietary Info
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- 2
In a small bowl, combine breadcrumbs, Pecorino Romano cheese, parsley, minced garlic, and black pepper. Drizzle with 1 tablespoon of olive oil and mix well until crumbly.
- 3
Place each chicken breast on a cutting board. Carefully slice a pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
- 4
Evenly stuff the breadcrumb mixture into each chicken breast pocket. Season the outside of the stuffed chicken breasts with salt.
- 5
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until lightly browned.
- 6
Transfer the skillet to the preheated oven (or transfer chicken to the prepared baking dish). Pour the chicken broth into the bottom of the dish. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- 7
Remove from oven and let rest for 5 minutes before serving. Serve with your favorite roasted vegetables or a side salad.
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