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>Stuffed Chicken Breast Recipe
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Stuffed
Chicken
Breast Recipe
a
with feta, olives
& roasted red pepper
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Prep
Time: 1
hour
Cooking Time: 20
minutes
Serves: 6
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This stuffed chicken breast
is an elegant crowdpleaser. The Mediterranean
stuffing, with briny Kalamata olives, tangy
feta and roasted red peppers, boasts tremendous
flavor and a creamy texture. Quick enough to
cook up on a weeknight, this stuffed chicken
breast recipe is also great to serve for
entertaining.
With the cheesy stuffing and creamy sauce, a
full-bodied white wine is an ideal pairing.
While it comes in many styles, Chardonnay
offers a rich texture with a kiss of toasty oak
that plays well against creamy dishes and
sauces. Our 'Steal' wine is from one of our
favorite regions for value Chardonnays - Mâcon
from Burgundy. Our 'Splurge' hails from
California and is a more buttery style that is
still deliciously well
balanced.
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Wine Pairing
"Splurge"
2007 La Crema Chardonnay,
Sonoma Coast, CA
This is a
classic California buttery style, but still
with freshness, fruit and
balance. ($20)
"Steal"
2007
Joseph Drouhin,
Mâcon-Villages, Burgundy
Creamy and
delicate at the same time, with mouthwatering
pear and apple
flavors. ($10)
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Stuffed
Chicken Breast
Ingredients:1.5
lbs boneless, skinless chicken
breasts
1 jar of marinated roasted red peppers
6 oz feta cheese
2 1/4 cups light cream
1/2 cup pitted kalamata olives
1/2 cup fresh basil leaves
1/4 cup fresh parsley
1 tbsp flour
2 tbsp butter
1 tbsp olive oil
Stuffed Chicken
Breast Cooking
Directions:1.)
Remove feta cheese from refrigerator 1
hour in advance so it can come to room
temperature.
2.) Roughly chop olives, basil and
parsley. Preheat oven to 400 degrees.
3.) In a small bowl, mix feta and 1/4 cup of
cream until smooth. Mix in olives
and basil, and add salt and fresh
ground black pepper to taste.
4.) Place chicken breasts in between sheets of
plastic wrap, and use a meat mallet to pound to
even, 1/4" cutlets.
5.) Spread feta mixture over each cutlet, then
top with one roasted pepper
fillet and roll up cutlet with stuffing
inside. Sprinkle outside of cutlets with salt
and fresh pepper.
6.) Heat 1 tbsp butter and olive oil in a large
skillet over medium-high heat, then add chicken
breasts. Sear for 2 minutes on each side, then
move to an oven-safe container. Cook in
oven for 10 minutes.
7.) To make sauce, heat remaining butter
and flour in a pan over medium-high heat. Stir
frequently and let cook to a light golden
color, about 3 minutes.
8.) Slowly whisk 2 cups of light
cream into pan, mixing
vigorously. Add parsley, remaining basil,
and season with salt and fresh pepper to
taste.
9.) Serve stuffed chicken breast with a drizzle
of sauce. Accompany with a vegetable and starch
- we like sautéed spinach and roasted
fennel!
Next recipe:
Grilled BBQ Pork Ribs with Jalapeno-Peanut
Marinade
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