Chicken Alexandra – Italian Breaded Chicken Breasts

NOTE:    These juicy tender chicken breasts are Italian breaded and stuffed with a sweet basil/tomato oil sauce.  They are not only superbly delicious but make a beautiful entrée on your plate.  They are named after my granddaughter, Alexandra, who follows in my footsteps as a creative cook and baker.



  • 6 thick skinless chicken breasts
  • Lawry’s coarse garlic salt with parsley
  • Olive oil
  • Breading
  • 1/ cup plain breadcrumbs
  • ½ cup Parmesan cheese
  • 1 clove garlic, minced
  • 1 tablespoon curly parsley, chopped
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon coarse black pepper
  • Oil Sauce
  • 1/3 cup extra virgin olive oil
  • Juice of two fresh lemons
  • 2 cloves garlic, minced
  • 1 (8.5 ounce) jar sun-dried tomatoes, julienne cut
  • 1 cup fresh basil leaves, chopped
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon coarse black pepper
  • Parmesan cheese
  • 1 (4-ounce) carton goat cheese crumbles
Cuisine: Italian
Yield: 6 Italian Stuffed Chicken Breasts
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  1. Preheat oven to 375-degrees. Rinse chicken breasts under cool water; pat dry.  Lay each chicken breasts on a chopping board and turn each breast over.  Cut away the gristle part of the breast and discard.
  1. Sprinkle each breast on both sides with the garlic salt and lay aside. In a large baking dish, or pan, (large enough to hold all 6 of the breasts), pour in enough olive oil just to cover the bottom. Place the garlic coated breasts in the baking dish, turning each breast to cover with the oil.
  1. In another shallow baking dish, add the breadcrumbs, cheese, garlic, chopped parsley, salt and pepper. Mix all together.
  1. Place each oil-coated chicken breasts in the breading, and coat both sides. Place each breast back into the original oil-coated baking dish.  Before placing the breasts, pat the pan dry, so that the breasts are not laying in oil.
  1. In a medium bowl, make the oil sauce by adding the olive oil, juice of two fresh lemons, minced garlic, sun-dried tomatoes, fresh cut basil leaves, salt and pepper. Mix the sauce together thoroughly.
  1. Return to the breaded chicken breasts, and with a sharp knife, cut 3 to 4 deep slits along the top of each breasts, about 2” apart. Be careful not to cut through.  Spoon about a tablespoon of the oil sauce into each fissure.
  1. Place the pain in oven and bake uncovered for exactly 35 minutes. The chicken breasts will be bubbly and golden brown.  Remove the pan from oven and place on the stove.  Scatter Parmesan cheese over each breast.  Top with the goat cheese crumbles, and serve
  1. If any sauce remains, pass at the table for extra spooning. Makes 6 Baked Italian Stuffed Chicken Breasts.