Stuffed Chicken

I created this recipe from a collaboration of a couple of recipes that have either been prepared for me or I've seen on the Food Network.

5 Mushroom tops
2 large, boneless, skinless chicken breasts
1/2 large white onion
2 tbsp garlic
White wine
Sharp/smoked provolone cheese
8 or 9 slices of pancetta

1. Finely dice mushrooms, sage, basil, garlic, pancetta and onion and mix together in a seperate bowl (this is your chicken stuffing)
2. Cut chicken breasts into 2 halves long ways (think butterflying but all the way through)
3. Tenderize chicken until fairly thin
4. Slice each half in half again (you should have 8 pieces of thin chicken)
5. Scoop a tablespoon (give or take) of the stuffing on to the chicken and roll up, secure with a tooth pick
6. When all of the chicken is stuffed, place in to a med/low pan with olive oil cook until the chicken is a caramel color on all sides
7. When all of the chicken is browned place into a glass pyrex that has been sprayed with non stick spray
8. Preheat your oven to 350 and remove the toothpicks from the chicken
9. In the same pan that you cooked your chicken in, sautee the left over stuffing
10. Pour about a cup and a half-2 cups of white wine
11. Simmer for a couple of minutes
12. Pour the wine/stuffing mixture in to the pan with the chicken and pop in to the oven for about 20 minutes
13. While the chicken is baking cook your pasta and grate your cheese
14. After 20 minutes, turn all of the chicken rolls over and cook for about 7 minutes longer
15. Assemble the pasta first, grated cheese,sauce, chicken rolls

No comments:

Post a Comment