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Chicken Stuffed With Proscuitto, Fresh Mozzarella, And Sundried Tomatoes With Pesto Cream Sauce
Description:
Since we host so many weddings at the Inn, I'm always having to come up with new and different stuffed chicken recipes. This is one experiment that has become a staple on our menu. Ingredients: For Chicken: 4 large boneless, skinless chicken breast halves, pounded to 1/4 inch thickness 1/2 c. thinly sliced proscuitto 1 c. stale or toasted bread cubes (1/2 inch) 1/2 c. sliced sundried tomatoes in oil 1 c. fresh mozzarella, diced into small (1/4 inch) cubes 2 TBSP fresh basil, thinly sliced 1 c. fresh breadcrumbs Salt and pepper to taste For Pesto Cream Sauce 1/2 c. prepared pesto sauce 1 c. chicken stock or broth 1/2 c. white wine 1 c. heavy cream Directions: Preheat oven to 375 degrees. Mix together proscuitto, bread cubes, sundried tomatoes, fresh mozzarella, and 1/2 of basil. Reserve remainder of basil for garnish. If stuffing does not seem moist enough, add some of the oil from the sundried tomatoes or drizzle on some olive oil. Place 1/2 c. of the stuffing mixture in the middle of a chicken breast. Roll up breast around stuffing and place seam side down on a roasting pan. Repeat with remaining chicken breasts. Sprinkle chicken breasts with breadcrumbs, salt and pepper and spray with cooking spray. Roast for 30 minutes or until stuffing is 165 degrees. Keep warm until ready to serve. Serve with Pesto Cream Sauce or any tomato sauce of your choice. Mix together pesto sauce, chicken stock, and white wine. Bring to a boil in a saucepan and reduce heat to a simmer. Simmer for 5 minutes and add heavy cream. Salt and pepper to taste.  Recipe Summary: Yield: 4 servings Prep Time: 20 minutes Cook Time: 30 minutes Comments: Other recipes by Vandiver Inn: Roasted Tomato Bisque Roast Garlic Crusted Beef Tenderloin Cranberry Apricot Chutney Smoked Duck And Mushrooms On Mixed Greens With Parmesan Crisps And Carmelized Onion Vinaigrette Gouda Stuffed Chicken Breasts With Spiced Apple Sauce Seared Scallops On A Bed Of Spinach With Warm Ginger-orange Confit Butternut Squash And Roast Pear Bisque With Smoked Cheddar Croutons | |
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