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Recipe(tried): What's For Dinner - Stuffed Chicken Breasts in Artichoke and Sun-Dried Tomato Cream Sauce

Main Dishes - Chicken, Poultry
This 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.
MsgID: 0817734
Shared by: chiqui, New Orleans
Board: What's For Dinner? at Recipelink.com
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