Stuffed Chicken Siena
Source of Recipe
olivegarden
List of Ingredients
For Cheese Filling/Chicken:
3 oz mozzarella, shredded
1 oz Parmesan, grated
3 oz smoked Gouda, chopped
2 oz Fontina cheese, shredded
2 oz sun-dried tomatoes, chopped
1/4 tsp black ground pepper
1 Tbsp green onions, chopped
1 tsp garlic, minced
2 Tbsp fresh parsely, chopped
1 egg
2 Tbsp heavy cream
4 chicken breasts (6-8 oz each), butterfly cut
For Siena Sauce/Pasta:
1 oz extra virgin olive oil
1 Tbsp garlic, chopped
1/2 cup(s) Kalamata olives, pitted and chopped
1/2 cup(s) green olives with pimiento, chopped
1 Tbsp small capers, rinsed
1/2 cup(s) red wine
1 cup(s) tomatoes, diced
29 oz canned tomato puree
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 medium-size red bell peppers, cut in 1-inch pieces
1 Tbsp sugar
2 Tbsp fresh sweet basil, chopped
1 1/2 lb(s) cooked pasta
Recipe
Preparation for Cheese Filling:
- Place all ingredients in a mixing bowl and mix with spoon until well-blended. Divide into 4 portions; refrigerate until ready to use.
Preparation for Chicken:
- Place chicken on a cutting board and split to open. Spread cheese evenly on both sides.
- Fold one side over to the other and repeat with other breasts.
-Place in baking pan sprayed with cooking spray. Bake at 450 degrees for 20 minutes or until internal temperature reaches 165 degrees.
Preparation for Siena Sauce:
- Heat olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown).
- Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil.
- Bring to a boil and reduce to medium heat for five to seven minutes.
- Add basil to sauce and stir well; remove Siena sauce from heat.
- Place one chicken breast and 6 oz of hot, cooked pasta on each plate.
- Evenly distribute Siena sauce over chicken and pasta. Garnish with chopped parsley.
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