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.

Enjoy!

Print Recipe Add to Recipe Box Go to Collections

Cheese Stuffed Chicken in White Wine Sauce

Juicy chicken breasts stuffed with a gooey and garlicky cheese filling. Top it all off with a creamy wine sauce!

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Chicken

Cuisine: American

Keyword: stuffed chicken

Servings: 4

Calories: 573kcal

Author: Judith Hannemann

Ingredients

• 4 medium boneless skinless chicken breasts
• 2 tbsp olive oil
• 1/2 cup flour
• 1 tsp salt
• 1/4 tsp pepper

CHEESE FILLING

• 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

WINE SAUCE

• 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

Instructions

• 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:
• https://www.youtube.com/watch?v=yqjfQP3Mp2k
• 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.

Nutrition

Serving: 1person | Calories: 573kcal | Carbohydrates: 24g | Protein: 38g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 1671mg | Potassium: 730mg | Fiber: 2g | Sugar: 4g | Vitamin A: 815IU | Vitamin C: 5mg | Calcium: 306mg | Iron: 2mg

Cheese Stuffed Chicken in White Wine Sauce

 

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker’s board ☆☆Super Bowl Parties☆☆ on Pinterest.

The post Cheese Stuffed Chicken in White Wine Sauce appeared first on The Midnight Baker.