Stuffed Chicken Breast Raffeale Recipe

Name: Stuffed Chicken Breast Raffeale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts, split and pounded to 1/4-inch thick; 4 tablespoons unsalted butter, melted; 1 ⅓ cups feta cheese; 4 pieces hot sausage, cooked, split lengthwise; 2 cups spinach, sauteed in butter; 8 slices provolone cheese (thin); 4 slices tomatoes; 8 pieces roasted red peppers; 2 cups bechamel sauce; 2 cups marinara sauce; 2 cups heavy cream; 1 teaspoon salt; ½ teaspoon pepper; 4 teaspoons dried basil; 1 teaspoon parsley flakes; 1 cup unsalted butter; 6 tablespoons flour

Servings: persons

4 boneless skinless chicken breasts, split and pounded to 1/4-inch thick
4 tablespoons unsalted butter, melted
1 ⅓ cups feta cheese
4 pieces hot sausage, cooked, split lengthwise
2 cups spinach, sauteed in butter
8 slices provolone cheese (thin)
4 slices tomatoes
8 pieces roasted red peppers
2 cups bechamel sauce
2 cups marinara sauce
2 cups heavy cream
1 teaspoon salt
½ teaspoon pepper
4 teaspoons dried basil
1 teaspoon parsley flakes
1 cup unsalted butter
6 tablespoons flour

1
Preheat oven to 350 degrees.
2
Place half of the split breasts on top of the melted butter.
3
in a baking dish.
4
Lay the feta cheese, sausage, spinach, provolone, cheese, tomato and roasted peppers over chicken.
5
Place the other half of the chicken breast on top; cover with the bechamel sauce.
6
Bake 25-30 minutes at 350 degree, or until cooked through.
7
Top with spaghetti sauce and serve immediately over your favorite pasta.
8
Bechamel directions.
9
in a saucepan, whisk together the first five ingredients until well incorporated.
10
Add the butter and flour alternately, a little at a time.
11
Continue whisking over medium heat until the mixture thickens.

1826

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, split and pounded to 1/4-inch thick, 4 tablespoons unsalted butter, melted, 1 ⅓ cups feta cheese, 4 pieces hot sausage, cooked, split lengthwise, and more.

Yes, Stuffed Chicken Breast Raffeale falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Chicken Breast Raffeale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions