Oh my. This chicken was a winner. I made this for our guests on New Year's Eve and it was a hit.
The chicken was tender (I may have pounded out my frustrations of 2010 on it), the red peppers, basil and asiago were a perfect combination and the sauce, oh, the sauce, was amazing and really, the icing on the cake.
When we're having company over, I really love a make-ahead dish so I can spend time with them when they come over and I am not relegated to kitchen. This one I could do 85% in advance (i.e. stuffing the chicken), but I did have to be a little more attentive while cooking it as it's cooked on the stovetop. Next time, I probably wouldn't have had a salad course (which I couldn't enjoy as I was monitoring the chicken), and just do a traditional appetizer people can enjoy until dinner is served.
Chicken Stuffed with Roasted Red Pepper and Basil
- 6 boneless, skinless chicken breasts
- 2 medium red peppers, roasted and skins removed, cut into thirds
- 20-24 fresh medium-large basil leaves
- 1 cup asiago cheese, shredded
- 1/2 tsp salt and pepper
- 2 tbsp olive oil
- 1 onion, diced
- 1/2 cup white wine OR 1/2 cup chicken stock
- 1 1/2 cups whipping cream
- Cut chicken breasts in half lengthwise, being sure to leave a hinge. Pound to flatten slightly.
- Open and sprinkle each breast with salt and pepper. Inside, evenly divide the red peppers, basil and shredded cheese. Fold breasts over using toothpicks to close them.
- In a large skillet, heat half the oil and cook chicken for seven minutes on each side until no longer pink. Remove to plate and set aside.
- In the same skillet, add remaining oil to pan, add onions and cook. Stir in wine for three minutes. Add the cream, salt and pepper. Simmer for five minutes until thickened.
- Return chicken to pan and cook for five more minutes until heated through.
- Serve breasts and top with wine sauce. Garnish with parsley if desired.