Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Garden Stuffed Chicken Breast




Source of Recipe


Hyatt Regency Louisville


List of Ingredients




4 (6- to 7-ounce) chicken breasts,
skin on and wing bone attached

For the sauce

1/4 cup plus 1 tablespoon olive oil
1 teaspoon chopped garlic
6 medium ripe tomatoes, cut into
1-inch chunks
1 tablespoon chopped fresh basil

For the stuffing

1 tablespoon olive oil
1/2 teaspoon finely chopped garlic
1/4 cup diced (1/4 inch) carrots, cooked
1/4 cup diced (1/4 inch) red bell pepper
1/4 cup diced (1/4 inch) yellow squash
1/4 cup diced (1/4 inch) zucchini
6 asparagus spears, tough ends removed, sliced 1/4-inch thick
1 tablespoon diced (1/4 inch) onion
1/2 teaspoon chopped fresh thyme
1/2 to 1 cup bread crumbs, as needed

Recipe



Make the sauce: In a medium skillet, heat 1/4 cup olive oil over high heat. Add the garlic and sauté until golden. Add the chopped tomatoes; reduce heat to medium. Continue cooking until the tomatoes are tender but still slightly chunky, about 15 to 20 minutes. Remove from heat and stir in the basil. Keep warm.
Make the stuffing: Heat 1 tablespoon olive oil in a large skillet over high heat. Add the garlic and sauté until golden. Add the carrot, pepper, yellow squash, zucchini, asparagus, onion, and thyme. Saute for 1 minute, reduce heat to medium, and cook until the vegetables are tender.
Transfer mixture to a medium bowl, and refrigerate until thoroughly cool. Add just enough bread crumbs to hold the mixture together.
Preheat the oven to 375°F. Place the chicken breasts between two layers of plastic wrap and pound gently with a meat mallet or heavy skillet until they are of fairly uniform thickness. Lay the breasts, skin side down, on a work surface. Cover each breast with the stuffing and roll into a spiral.
Place the stuffed breasts on a greased baking sheet. Roast for 15 to 18 minutes or until the juice runs clear when the flesh is pierced with a fork. Remove from oven and let stand 5 minutes. Slice the breasts crosswise.
To serve, spoon the tomato sauce on four dinner plates and arrange the fanned chicken breasts on top.

Serves 4.