Tuesday, November 29, 2011

Stuffed Chicken Breast with White Wine Sauce

The first holiday is behind us and after lazing around for a long weekend, decorating, shopping and of course eating Monday came and went and I realized it was time to get back to the grind. To kick things off after a weekend of heavy foods, desserts and drinks I decided to go for a lighter dinner. This is a play on a favorite chicken dish of mine that my husband makes for me, but make to be a bit lighter. His version involves breading and frying the chicken while mine I bake in the oven. I'll admit his is better, but in the spirit of saving a few calories, I went with this version of the dish.

I stuffed the chicken with some fontina cheese, sun dried tomatoes and caramelized onions, topped it with a garlicky white wine sauce and served it with some broccoli. The sauce is what really brings this dish together, you can stuff the chicken with whatever you prefer or whatever is in your kitchen. It's a really versatile dish that you can have fun with.

Stuffed Chicken Breast with White Wine Sauce
Yield: 4 servings
Prep Time: 20 minutes     I     Cook Time: 30 minutes

  • 4 large chicken breasts
  • 3 ounces sun dried tomatoes
  • 1 medium onion sliced
  • 6 ounces slice fontina cheese
White Wine Sauce
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 1/4 cup white wine
  • 1 cup chicken stock
  • 1/2 water
  • Parsley
Preheat you oven to 350 degrees and heat up a little oil in a small frying pan. When the oil is hot, place the slice onions in. Cook them over low heat until they are nicely caramelized. 

In the meantime, slice open your chicken breasts and place the cheese and sundried tomatoes inside. Top it off with the caramelize onions and use toothpicks to secure the opening closed. When you are opening your chicken breast you want to butterfly it, so it opens into one large breast that you can fold over and close afterwards. 

In the same frying pan you cooked the onions in, give the chicken a quick sear on each side, about 2 minutes per side. Doing this helps to seal the chicken so the inside don't fall out while you're cooking it in the oven.

Once you have done this place them in a baking dish and put them into the oven. Next you can prepare your sauce. Start off by melting the butter in a sauce pan. Once the butter has melted add in your flour and whisk so they are fully incorporated. Add in the wine and whisk once more so the chunks of the roux has fully been broken down. Let the wine cook off for a few minutes so the alcohol burns off and then add in the stock and water. Sprinkle in the parsley. Let the sauce cook down for a few minutes until it thickens slightly. Turn the heat on low and let the sauce simmer until the chicken has finished.

When the chicken is done, serve with the sauce and a nice side of broccoli. 


Kelly | Eat Yourself Skinny said...

Mmm you had me at white wine sauce, this sounds delicious! :)

alana said...

Looks pretty good!