| Artichoke and Sundried Tomato Stuffed Chicken Breast | ||
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Prep. Time: 40 minutes Cook Time: 20 minutes 3 tbsp Cento Imported Olive Oil 1 medium red onion, chopped ¾ cup Cento Marinated Artichoke Hearts, drained rinsed and chopped ½ cup Cento Sundried Tomatoes, drained, rinsed and chopped ½ tsp salt ½ tsp Cento Ground Black Pepper 2 tbsp Bellino Minced Garlic ½ cup white wine 3 tbsp butter ¼ cup Cento Grated Parmesan Cheese 3 tsp Cento Parsley 4 boneless, skinless chicken breasts, if thick 2 breasts, halved lengthwise |
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| Heat 1 tbsp oil over medium heat. Add onion and sauté until translucent, about 2-3 minutes. Stir in artichokes and sundried tomatoes. Sauté for 3-5 minutes; add salt, pepper and garlic. When garlic is lightly brown, add ¼ cup of wine and 2 tbsp of butter. After butter has melted, add 2 tbsp cheese and 2 tsp parsley. Remove from heat and allow stuffing to cool. Rinse, trim and pound chicken breast to ¼-inch thick pieces. Over pounding may cause chicken to cook improperly. Place ¼ of stuffing mixture in the center of one chicken breast. Gently roll chicken, folding ends in, to prevent stuffing from escaping. Secure chicken roll with toothpick. Repeat for remaining chicken breasts. Heat remaining oil in medium saucepan over high heat. Add chicken breast, toothpick side up. Brown chicken on all sides; add remaining butter. Add remaining wine reduce heat and cover. Cook for 10 minutes, or until chicken is cooked thoroughly. Place chicken on serving platter, remove toothpicks and drizzle pan contents over chicken. Top with remaining parsley and remaining cheese; serve. Serves 4. |