Stuffed Chicken Breast Paired With Chardonnay

Ingredients

6 ounces feta cheese
2 1/4 cups light cream
1/2 cup fresh basil leaves
1 tablespoon flour
2 tablespoons butter
1 tablespoon olive oil

Preparation

1
Remove feta cheese from refrigerator 1 hour in advance so it can come to room temperature.
2
Roughly chop olives, basil and parsley. Preheat oven to 400 degrees.
3
In a small bowl, mix feta and 1/4 cup of cream until smooth. Mix in olives and basil, and add salt and fresh ground black pepper to taste.
4
Place chicken breasts in between sheets of plastic wrap, and use a meat mallet to pound to even, 1/4" cutlets.
5
Spread feta mixture over each cutlet, then top with one roasted pepper fillet and roll up cutlet with stuffing inside. Sprinkle outside of cutlets with salt and fresh pepper.
6
Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat, then add chicken breasts. Sear for 2 minutes on each side, then move to an oven-safe container. Cook in oven for 10 minutes.
7
To make sauce, heat remaining butter and flour in a pan over medium-high heat. Stir frequently and let cook to a light golden color, about 3 minutes.
8
Slowly whisk 2 cups of light cream into pan, mixing vigorously. Add parsley, remaining basil, and season with salt and fresh pepper to taste.
9
Serve chicken breast with a drizzle of sauce.

Tools

 



About

This stuffed chicken breast is an elegant crowdpleaser. The Mediterranean stuffing, with briny Kalamata olives, tangy feta and roasted red peppers, boasts tremendous flavor and a creamy texture. Quick enough to cook up on a weeknight, this is also great to serve for entertaining.

With the cheesy stuffing and creamy sauce, a full-bodied white wine is an ideal pairing. While it comes in many styles, many Chardonnays offer a rich texture with a kiss of toasty oak that plays well against creamy dishes and sauces. Our 'Steal' wine this week is from of our favorite regions for value Chardonnays - Mâcon from Burgundy. Our 'Splurge' hails from California and is a more buttery style that is still deliciously well balanced.

"Splurge" Wine Pairing:
2007 La Crema Chardonnay, Sonoma Coast, CA
This is a classic California buttery style, but still with freshness, fruit and balance. ($20)

"Steal" Wine Pairing:
2007 Joseph Drouhin, Mâcon-Villages, Burgundy
Creamy and delicate at the same time, with mouthwatering pear and apple flavors. ($10)

Get the recipe online:
http://www.easyfoodandwine.com/Stuffed-Chicken-Breast-Recipe-Wine-Pairing.html

Yield:

6.0

Added:

Saturday, December 5, 2009 - 12:02am

Creator:

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