Thursday, June 9, 2011

Stuffed Chicken

Stuffed Chicken with Sweet Peppers, Provolone & Shredded Squash
Serves: 2

OBJ: TCW be able to pan sear her stuffed chicken so that it looks somewhat like a restaurant dish

3, 4 ounce (medium sized) skinless boneless chicken breast, pounded thin
4 ½ slices sharp provolone cheese
1 red bell pepper, diced
½ medium onion, diced
1 yellow squash/zucchini (use green if that’s all you have) shredded and squeezed drained with paper towel
1 C all purpose flour
6 TBS extra virgin olive oil
1 C chicken broth, simmering over stove
1 C dry white wine (I use pinot grigio, but use what you booze)
3 TBS  Wondra flour
S & P salt and pepper

1.      Preheat oven to 400 degrees
2.      In a large dutch oven or large sauté pan that is oven proof, heat 3 TBS olive oil over medium-low heat
3.      Add peppers, onions, shredded squash and about 1 tsp salt and pepper. Stir and sauté until veggies are soft, about 10 minutes.
4.      Scrape veggies into a separate bowl to let cool down
5.      Lay each chicken breast out, lay 1 ½ pieces of provolone on top of each, so that only the outer edges of chicken show
6.      On each chicken breast, spoon about 2 heaping TBS of veggie sauté and spread over provolone pieces (you will have extra veggies for later useJ)
7.      Starting on the wider side of chicken, tightly roll
8.      It’s okay if some filling comes out, just use tooth picks to secure roll (see below)

9.      Let set for about 30 minutes covered in refrigerator
10.  In a shallow dish, mix 1 tsp salt and pepper with all purpose flour
11.  Roll each stuffed chicken breast in flour mix so that they are completely covered
12.  In the same pan you sautéed veggies from earlier, heat  additional 3 TBS of oil over medium flame with left over veggie sauté
13.  Sear chicken on each side for about 2-3 or until browned (about 10 minutes total) (If bottom “bits” are burning, add some chicken broth while doing this)
14.  Add chicken broth and wine to pan, stir up bottom “bits” lower heat to simmer for 2 minutes
15.  Cover pan and roast in oven for 20 minutes or until chicken is done, juices run clear
16.  Remove chicken to a platter and add wondra flour to juices left in pan, whisk to thicken
17.  Pour over chicken
18.  Serve & Enjoy!

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