Stuffed Chicken Breasts with Sun-Dried Tomatoes, Artichokes and Mushrooms

Stuffed Chicken Breasts with Sun-Dried Tomatoes, Artichokes and Mushrooms
 
Stuffed Chicken Breast, Artichoke, Sun-Dried Tomato Mushroom I love to stuff chicken breast with anything! All these ingredients make a great combination to what could have been another boring chicken breast meal.
Author:
Recipe type: Main
Ingredients
  • 3 tablespoons olive oil, divided
  • ½ cup chopped red onion
  • ¾ cup chopped marinated artichoke hearts
  • ½ cup chopped marinated sun-dried tomatoes
  • ½ cup mushrooms chopped
  • ½ teaspoon salt
  • ½ teaspoon fresh cracked black pepper
  • 2 tablespoons chopped garlic
  • ½ cup cooking sherry
  • 1 tablespoons butter, divided
  • ½ cup grated Parmesan
  • 2 tablespoon finely chopped Italian parsley leaves
  • 4 boneless, skinless chicken breasts
Instructions
  1. In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the mushrooms salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with ¼ cup of the cooking sherry. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley. Let it reduce down.
  2. Remove from the heat and allow cooling before stuffing the chicken breast.
  3. Rinse, trim and pound out chicken breasts to about ¼-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
  4. Put ¼ of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with twine. (much easier to work with then toothpicks) Repeat with remaining chicken breasts and stuffing.
  5. Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining cooking sherry.
  6. Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 155 degrees F on an instant-read thermometer, about 10 minutes. Let rest for about 5 minutes before slicing.
  7. Remove the chicken to a cutting board and cut off the twine. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

 

 

Comments & Reviews

*

Rate this recipe: