Puttanesca-Stuffed Chicken with Crispy Breadcrumbs

Serves

4

Time

About 35–40 minutes

Ingredients

Chicken

• 4 boneless skinless chicken breasts (or thighs)
• Salt + black pepper
• 1 tbsp olive oil

Filling

• 1 cup puttanesca sauce
• 1/2 cup shredded mozzarella (or provolone fontina mix)
• 2 tbsp grated Parmigiano Reggiano
• 2 tbsp chopped parsley or basil (optional)

Crispy topping

• 1/2 cup Italian breadcrumbs (or panko)
• 1 tbsp olive oil
• 1 tsp dried oregano
• Pinch crushed red pepper (optional)

Fast side (optional but great)

• 1 bunch broccolini (or broccoli florets / green beans)
• 1 tbsp olive oil
• 1/2 lemon
• Salt

Method

• Preheat to 425°F. Line a sheet pan with parchment or foil.
• Mix breadcrumbs, olive oil, oregano, and a pinch of salt (and red pepper if using). Set aside.
• Pat chicken dry. Season both sides with salt and pepper. Cut a deep pocket in the side of each breast (don’t cut all the way through).
• Stir puttanesca sauce with mozzarella + parm. Spoon filling into each pocket (about 1/3–1/2 cup each). Use toothpicks if needed.
• Heat 1 tbsp olive oil in a skillet over medium-high. Sear chicken 2 minutes per side until lightly browned.
• Move chicken to sheet pan. Spoon a little extra puttanesca on top (optional), then press on the crumb mix.
• Bake 15–20 minutes, until cooked through (165°F internal).
• Toss broccolini with olive oil + salt. Roast 10–12 minutes (add halfway through if you want it greener). Finish with lemon juice.