Thursday, November 7, 2013

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast


By incorporating all these flavorful ingredients, a plain chicken breast is transformed into a dinner-time favorite! After stuffing the chicken, it is browned - creating a crisp outer layer and a tender, juice center.

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

Yield: 4 servings | Prep time: 5 minutes | Total time: 40 minutes

Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1/2 cup chopped onion
  • 3/4 cup chopped marinated artichoke hearts
  • 2/3 cup chopped marinated sun-dried tomatoes
  • 3-4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/2 Tbsp. chopped parsley
  • 1/2 cup fontina (or other creamy cheese), diced into 1/2-inch cubes
  • Salt and pepper to taste

Directions:
  1. Heat a large pan over medium-high heat. Once hot, add olive oil (enough to coat the pan). Add onion and saute until translucent, about 5 minutes
  2. Stir in artichokes and sun-dried tomatoes. Saute another 3-5 minutes
  3. Add garlic and salt and pepper to taste. After 1 minute, add half of the white wine (1/4 cup) an deglaze the pan
  4. Stir in fontina and parsley, so cheese melts and distributes evenly. Remove stuffing mixture from heat and allow to cool
  5. While stuffing is cooling, pound chicken breasts to about 1/4-inch thick. (Be careful not to over-pound the chicken!!! If you make holes in the chicken breast, it will be hard to keep the stuffing inside the chicken later!)
  6. Put 1/4 of the stuffing mixture at 1 end of the chicken breast. Gently roll the chicken breast, folding the edges to keep the stuffing from falling out during the cooking process. Affix the roll with 3 toothpicks (or more if necessary). Repeat with the next 3 chicken breasts
  7. Heat another large pan over medium-high heat. Once hot, add olive oil (enough to coat the pan). Add the chicken rolls. Brown the chicken on all sides
  8. Once chicken is brown, add remaining white wine (1/4 cup), reduce heat to low and cover the pan. Cook for about 10 minutes or until chicken is done (internal temperatures reaches 165°F)
  9. Remove the chicken from the pan and discard toothpicks. Drizzle with pan drippings and serve

The chicken breasts before rolling...


...and after rolling.


And the finished meal:


Enjoy and thanks for reading!
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