Ingredients
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Red Onion, chopped
- 3/4 cup Cento Quartered and Marinated Artichoke Hearts, drained, rinsed and chopped
- 1/2 cup Cento Chefs Cut Sun Dried Tomatoes, drained, rinsed and chopped
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
- 2 tbsp Bellino Minced Garlic
- 1/2 cup Dry White Wine
- 3 tbsp Butter
- 1/4 cup Parmesan Cheese, grated
- 3 tsp Cento Parsley
- 4 boneless, skinless Chicken Breasts
Directions
Heat 1 tablespoon oil over medium heat and sauté onion until translucent, about 2-3 minutes. Stir in artichokes and sun dried tomatoes, sauté for 3-5 minutes, then add salt, pepper and garlic. When garlic is lightly browned, add ¼ cup wine and 2 tablespoons butter. Once butter melts, add 2 tablespoons cheese and 2 tablespoons parsley. Remove from heat and let cool. Rinse, trim and pound chicken breast to 1/4â" thick pieces, but do not overpound. Overpounding may cause chicken to cook unevenly. Place ¼ of stuffing mixture in center of one chicken breast and gently roll chicken, folding ends in to prevent stuffing from escaping. Secure with a toothpick and repeat for remaining chicken breasts.
Heat remaining oil in a medium saucepan over high heat. Add chicken breast, toothpick side up, and brown chicken on all sides. Add remaining butter and 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 cheese. Serves 4.
