Not much to say, I forgot to get this weeks post up on time...sorry. It is the silly season though...yes it is an excuse... but here it is.
Chicken Breast stuffed with Artichoke and Sun Dried Tomatos
Ingredients
- 3 tablespoons olive oil, divided
- 1/2 cup chopped red onion
- 3/4 cup chopped marinated artichoke hearts
- 1/2 cup chopped marinated sun-dried tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 2 tablespoons minced garlic
- 1/2 cup white wine,
divided
- 3 tablespoons butter, divided
- 1/4 cup grated Parmesan
- 1/2 tablespoon finely chopped Italian parsley leaves
- 4 boneless, skinless chicken breasts
Directions
In a saute pan over
medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions
and saute until translucent. Stir in the artichokes and sun-dried tomatoes.
Saute for 3 to 5 minutes, then add the salt, pepper and garlic.
When the garlic begins to lightly brown, de-glaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the
butter, allow it to melt,
then toss in the Parmesan and parsley.
Remove from the heat
and allow to cool before stuffing the chicken breast.
Rinse, trim and pound
out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the
chicken will make it difficult for the chicken to retain the stuffing.
