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|Cheese Stuffed Chicken in White Wine Cream Sauce|
Juicy chicken breasts stuffed with a gooey and garlicky cheese filling. Top it all off with a creamy wine sauce!
This is a slight re-working of an Olive Garden recipe I saw and knew I’d like with a few minor adjustments.
Their sauce used Marsala wine. I saw this sauce lighter–in color and flavor which is why I used sauvignon blanc (what I had handy). I also used more cream, less onion and less mushrooms–there seemed to be far too much in their sauce. So much so, it would have overwhelmed the flavor IMO.
|Oozing with creamy cheese|
I like garlic, so I increased the amount. It really adds so much to the cheese filling. If you aren’t as passionate about garlic, cut the amount in half that I give here.
Strange as it sounds, I didn’t use asiago in the one I made for the photos. What happened was I just bought some absolutely fabulous picante provolone (Boar’s Head Brand), and the flavor and texture was so exquisite, I knew it would go well in here.
Now if you can’t find a nice pungent (meaning it SMELLS) provolone, use the asiago. Some provolones are so mild, it’s difficult to tell it from mozzarella–you don’t want that variety. I can recommend this Boar’s Head or Bel Gioso–they’re the “robust” ones.
Despite the steps, this is a relatively easy and quick dinner–it takes less than one hour and it’s very gourmet. You’re getting restaurant-quality food from your own kitchen.
|Easy and ready in less than an hour|
Olive Garden recommends garlic mashed potatoes as a side and I have to say, that’s a great choice–and here’s one of the best recipes for Roasted Garlic Mashed Potatoes.
Cheese Stuffed Chicken in White Wine Sauce
- 4 medium boneless skinless chicken breasts
- 2 tbsp olive oil
- 1/2 cup flour
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup shredded sharp provolone or asiago
- 1 cup shredded mozzarella
- 2 tbsp grated Parmesan or Romano cheese
- 1/2 cup sour cream
- 2 green onions thinly sliced
- 2 cloves garlic minced
- 1/8 tsp red pepper flakes
- 1/4 cup breadcrumbs
- 2 tbsp finely diced sun dried tomatoes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup dry white wine
- 1/4 cup heavy cream
- 1/4 cup thinly sliced onion
- 1/2 cup thinly sliced mushrooms
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat oven to 350 degrees. Lightly spray a 13 x 9-inch baking dish.
- Mix the flour, 1 tsp salt and 1/4 tsp of pepper on a plate. Set aside.
- Butterfly chicken breasts. Here's a good video if you don't know how:
- Pound each butterflied breast between 2 sheets of plastic wrap using a meat mallet to 1/4-1/2-inch thickness. Set aside.
- Mix all filling ingredients together in a large bowl; stir well to combine. Divide the filling into 4 equal balls.
- Lay chicken breast on a plate. Place a ball of the cheese filling on one "wing" of the chicken breast (butterflied chicken breast will have 2 "wings" like a butterfly). Flatten the cheese filling into a shape like a hockey puck. Fold the other "wing" over the filling--it's not necessary to seal. Repeat for other chicken breasts.
- Heat a large skillet over medium-high heat. Add the olive oil and heat until the oil shimmers.
- Dredge each chicken breast in the season flour; place chicken breast in hot skillet and brown well on each side--you may have to brown in shifts. Don't wash the pan--you will use this to make the sauce and you want the chicken "drippings" for flavor.
- Place chicken in prepared baking dish.
- Bake for 20-30 minutes (or until internal temp is 165 degrees F or juices run clear). While the chicken bakes, prepare the sauce.
- To make sauce, heat the same skillet you browned the chicken in over medium heat. Add the sliced onion and saute for 5 minutes. Add the mushrooms and saute another 5 minutes.
- Deglaze the pan with the wine, scraping up all the browned bits from the chicken. Add the cream and simmer over medium-low heat until sauce is reduced by 50% (this should take 5-10 minutes). Add salt and pepper to taste. Spoon over chicken.
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