Sunday, February 1, 2009

Stuffed Chicken Siena

WOW! This is definitely a new favorite. I was a little worried while I was cooking the sauce as it smelled quite olive-y and I'm not a huge fan of Calamata olives. It was amazing though. It all fit together perfectly. And the chicken....oh, the chicken. WOW! My 3 1/2 year old and 17 month old were both begging for more. Jason wasn't home for dinner this night and so I set a half of a chicken breast aside for him (we don't usually feel the need to eat an entire breast). After Tab and Benton ate what was on their plates, I started giving them bites of my chicken. After I ate all of my food they started pointing at Jason's. The poor guy only had about 1/4 of a chicken breast left when he got home and that is because I finally told the boys enough was enough, NO MORE. So needless to say, this was a BIG HIT.Stuffed Chicken Siena

From: senSAAtional favorites: Just what the D.O.ctor ordered

Chicken/Cheese Filling:
1/2 cup smoked gouda , chopped
1/4 cup fontina cheese, shredded
1/4 cup sun-dried tomatoes, chopped
1/4 tsp. ground black pepper
1 Tbs. green onions, chopped
1 tsp. garlic, minced
2 Tbs. fresh parsley, chopped
1 egg
2 Tbs. heavy cream
4 (8 oz.) boneless skinless chicken breasts, butterfly cut.

2 Tbs. extra virgin olive oil
1 Tbs. garlic, chopped
2 medium red bell pepper, cut into 1" pieces (This was my favorite part of the sauce and will probably add a bit more next time)
1/2 cup calamata olives, pitted and chopped
1/2 cup green olives with pimento, chopped
1/4 cup small capers, rinsed
1/2 cup red wine
1 cup fresh tomatoes, diced
1 (29 oz.) can tomato puree
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes (Don't leave these out or I promise you will be sorry)
1 Tbs. sugar
2 tbs. fresh basil, chopped

1 lb. pasta, cooked to desired doneness

Preheat oven to 450 degrees. Mix all ingredients, except chicken in a mixing bowl, until well blended. Divide cheese mixture between the four breasts. With each breast open place filling on one side and then fold the other side of the breast over the top. Place stuffed chicken in a greased 9x13 pan. Refrigerate and put in the oven while your sauce is simmering for 30 minutes. Bake at 450 degrees for 20 minutes or until juices run clear.

Heat olive oil in a small sauce pot; add garlic and saute for 1 minute, do not brown. Add bell peppers and saute until crisp-tender. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil and pasta. Bring to a boil, reduce heat to low and simmer for about 30 minutes. At this point you can put your chicken in the oven. Add basil to sauce and stir well. Remove sauce from heat. Place on chicken breast on a mound of cooked pasta on each plate. Spoon sauce over chicken and pasta. Garnish with additional chopped fresh basil.

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