Stuffed Chicken Breast Paired With Chardonnay
By: Easyfoodandwine
Published: Saturday, December 5, 2009 - 12:02am

Ingredients




1 1/2 pounds boneless, skinless chicken breasts
1 jar of marinated roasted red peppers
6 ounces feta cheese
2 1/4 cups light cream
1/2 cup pitted kalamata olives
1/2 cup fresh basil leaves
1/4 cup fresh parsley
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.

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