Unstuffed Italian Chicken

It’s a major pain stuffing chicken.

First off, you’ve got to handle raw chicken. I hate the feel of raw chicken. It’s like you’re trying to wrangle a slippery, salmonella-laced fish with no scales. I make sure and wash my hands 27 times after cutting or touching chicken.

Then you have the “stuffing” part to chicken breasts. You have to cut a deep enough slit to stuff the breasts, but not so deep that you don’t cut all the way through the meat.

I never do it right the first time.

The slit is too deep. The slit isn’t deep enough. I’ve got a weird tendon holding together the middle. Help! I can’t do this. I give up.

That’s what happens every single time.

So why not just unstuff a chicken? Chicken breasts are already pretty flat. If you pound them out even more, you’ve got the perfect canvas for toppings.

This recipe was born from my frustration of stuffing chicken breasts. It’s a classic Leen “I’m going to try it my way” recipe. It’s easier, prettier, and has you handling raw chicken way less than if you were actually stuffing it.

I went with a simple set of toppings: marinara, parmesan, spinach, basil and onion. This is a super savory breast that pairs really well with a simple side salad or some steamed broccoli. I was expecting a more sweet taste (with the marinara and onion), but was surprised about how savory this turned out. I guess that’s good since I’m back on the keto train…

I hope you try my unstuffed chicken and turn to the dark side. It’s well worth it.

Enjoy!

Step-By-Step Instructions

Preheat oven to 425 degrees. In a small bowl, stir together Italian seasoning, salt, pepper, parika and garlic powder.

Season chicken with spice mixture on both sides. Lay chicken on a parchment paper lined baking sheet.

Top chicken breasts with a spoonful or two of marinara sauce.

Add spinach, basil, onion and Parmesan.

Bake for 15-20 minutes or until chicken is cooked through and juices run clear.