Recipe(tried): What's For Dinner - Stuffed Chicken Breasts in Artichoke and Sun-Dried Tomato Cream Sauce
Main Dishes - Chicken, PoultryThis recipe resulted in combining bits and pieces of things I had left in the refrigerator!!
STUFFED CHICKEN BREASTS
Chiqui Collier
FOR THE CHICKEN ROLLS:
boneless, skinless chicken breasts
kosher salt and freshly ground black pepper
prosciutto slices
fresh spinach leaves
veggie-style Boursin cheese
flour (for dusting)
butter
seasoned breadcrumbs
olive oil
FOR THE SAUCE:
dry white wine
artichoke hearts
sun-dried tomatoes
white mushrooms
fresh thyme
heavy cream
cayenne pepper (optional)
chicken stock (optional)
Farfalle (bowtie pasta), cooked (to serve)
FOR EACH CHICKEN BREAST PER PERSON:
Pound each chicken Breast "cutlet" to 1/4-inch thickness. Season with a little Kosher salt and a grinding of black pepper. Place a layer or prosciutto, flat raw spinach leaf, and a heaping tablespoon or two of a veggie style Boursin cheese spread over the spinach leaf. Roll up and place seam side down on a plate and cover with plastic wrap and chill at least 30 minutes.
WHEN READY TO COOK:
Preheat oven to 350 degrees F.
Dip chilled rolls in a little dusting of plain flour; roll in melted butter and then roll in seasoned breadcrumbs.
Melt some butter and olive oil in a large non-stick skillet. Gently brown the roll, turning on all sides. Do not cook completely, just until slightly browned. Place in a buttered oven-proof pan. Set aside.
TO PREPARE THE SAUCE:
In the same skillet, pour off almost all the drippings, especially the loose breadcrumbs. Add a little more butter to the pan and add 1/2 cup dry white wine. Simmer 2 minutes.
Add some quartered artichoke hearts, julienned sun-dried tomatoes, and some sliced white mushrooms to the pan. Season with a little fresh thyme and cook another minute. Add enough heavy cream to make a nice thin sauce and simmer another minute or two. Season the sauce with salt and pepper and a pinch of (cayenne if desired) to taste. If a thinner sauce is desired, thin with a bit of good chicken stock. Pour the sauce over the chicken rolls.
Bake at 350 degrees F for about 15-20 minutes depending on how thick the rolls.
TO SERVE:
Place some Farfalle (bowtie pasta) cooked al dente on the plate. Slice the chicken roll and spread it (fan-style) over the noodles and top with some of the sauce.
STUFFED CHICKEN BREASTS
Chiqui Collier
FOR THE CHICKEN ROLLS:
boneless, skinless chicken breasts
kosher salt and freshly ground black pepper
prosciutto slices
fresh spinach leaves
veggie-style Boursin cheese
flour (for dusting)
butter
seasoned breadcrumbs
olive oil
FOR THE SAUCE:
dry white wine
artichoke hearts
sun-dried tomatoes
white mushrooms
fresh thyme
heavy cream
cayenne pepper (optional)
chicken stock (optional)
Farfalle (bowtie pasta), cooked (to serve)
FOR EACH CHICKEN BREAST PER PERSON:
Pound each chicken Breast "cutlet" to 1/4-inch thickness. Season with a little Kosher salt and a grinding of black pepper. Place a layer or prosciutto, flat raw spinach leaf, and a heaping tablespoon or two of a veggie style Boursin cheese spread over the spinach leaf. Roll up and place seam side down on a plate and cover with plastic wrap and chill at least 30 minutes.
WHEN READY TO COOK:
Preheat oven to 350 degrees F.
Dip chilled rolls in a little dusting of plain flour; roll in melted butter and then roll in seasoned breadcrumbs.
Melt some butter and olive oil in a large non-stick skillet. Gently brown the roll, turning on all sides. Do not cook completely, just until slightly browned. Place in a buttered oven-proof pan. Set aside.
TO PREPARE THE SAUCE:
In the same skillet, pour off almost all the drippings, especially the loose breadcrumbs. Add a little more butter to the pan and add 1/2 cup dry white wine. Simmer 2 minutes.
Add some quartered artichoke hearts, julienned sun-dried tomatoes, and some sliced white mushrooms to the pan. Season with a little fresh thyme and cook another minute. Add enough heavy cream to make a nice thin sauce and simmer another minute or two. Season the sauce with salt and pepper and a pinch of (cayenne if desired) to taste. If a thinner sauce is desired, thin with a bit of good chicken stock. Pour the sauce over the chicken rolls.
Bake at 350 degrees F for about 15-20 minutes depending on how thick the rolls.
TO SERVE:
Place some Farfalle (bowtie pasta) cooked al dente on the plate. Slice the chicken roll and spread it (fan-style) over the noodles and top with some of the sauce.
- Read Replies (7)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe(tried): What's For Dinner - Stuffed Chicken Breasts in Artichoke and Sun-Dried Tomato Cream Sauce |
chiqui, New Orleans | |
2 | Hello Chiqui!!!!! |
Gina, Fla | |
3 | Thank You: Oh my, Chiqui. This sounds delicious! |
Jackie/MA | |
4 | Hi Gina!! I'm fine!! |
chiqui, New Orleans | |
5 | Thank You: Thanks Jackie!! |
ChiquiNOc | |
6 | That is Wonderful News Chiqui.... |
Gina, Fla | |
7 | Hi Chiqui. |
Jackie/MA | |
8 | Thank You: Thank you again Jackie |
chiqui, New Orleansc |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Caribbean Jerk Chicken (crock pot)
- Turkey Scallopini with Lemon Sauce (using turkey breast slices)
- Broiled Yogurt Chicken with Thai Spices
- Chicken and Dumplings - Another one to try
- South-of-the-Border Chicken Salad
- Walnut and Herb-Crusted Chicken
- Brazilian-Spiced Oven-Roasted Chicken (with a spicy citrus rub using coconut milk)
- Chicken Marsala (like Olive Garden)
- Chicken Breasts Southwestern
- Company Chicken - Jennifer, this dish is always a hit with company! (with a lower fat version, too)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute