A Return to the Stuffed Chicken Breast.

Learn how to do A Return to the Stuffed Chicken Breast. for your friends and family. this revenue from A Return to the Stuffed Chicken Breast. it is delicious

Make A Return to the Stuffed Chicken Breast.

Not necessarily back to basics, but a return to a delicious stuffed chicken breast dish which we all have enjoyed from time to time. The secret to great stuffed chicken breasts is putting all your favorites in there along with enough cheese to keep it all together.....this recipe eliminates the need to pound out the chicken breasts which you can always do, but rather slicing into the breast creating a pocket to stuff.  There are several stuffed chicken breast recipes in this blog, just type in stuffed chicken breast in the search box and there you have it!

Wine Marinated Spinach and Mushroom Stuffed Chicken Breast

Serves 4

Total time:  2 hours and 35 minutes including marinating time

Ingredients

4 large boneless, skinless chicken breasts

2 cups dry white wine, plus 2 tbs

1/4 cup olive oil

3 cups fresh spinach, shredded

2 cups mushrooms, coarsely chopped

1/4 cup sun dried tomatoes, roughly chopped

1 cup grated carrots

3 cloves garlic, minced

2 tsp garlic power

kosher salt and black pepper to taste

dash cayenne pepper

dash white pepper

1 cup dry bread crumbs

1/4 cup fresh basil leaves

2 tsp fresh thyme

1 and 1/2 cups Italian salad dressing

1/2 cup fresh Parmesan cheese, grated 

4 slices whole milk provolone cheese

Preparation

Place chicken breasts in a large shallow dish, add 2 cups of wine, cover and marinate for 2 hours.

Heat oil in a large skilled over medium heat and add the vegetables, sun dried tomatoes and  chopped garlic, then season with salt, white pepper, black pepper and cayenne.

Add 2 tbs white wine.

Cook and stir for about 3-5 minutes or until spinach is completely wilted.

Cool, then combine the spinach with the garlic powder, and the herbs.

Taste for seasoning and adjust if necessary. Place in a shallow dish and set aside.

In a bowl mix the bread crumbs with the Parmesan and set aside.

Preheat oven to 375 degrees.

Slice a pocket in side of each chicken breast and fill with the spinach mixture.

Fold the provolone slice in half and stuff into the pocket.

Dip each chicken breast into the Italian dressing, then into the bread crumb mixture.

Spoon the crumbs lightly, but evenly, over the chicken to cover completely.

Place chicken on a foil covered greased baking sheet and drizzle with remaining dressing.

Cover with tin foil and bake for 15 minutes, then uncover and bake for another 15 minutes or until slightly browned.

Plating/Presentation

I would slice each chicken breast in half so your guests can see how  beautiful and delicious your dish is.  Serve with wild rice and mushrooms or a rice pilaf.  

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