The only time I can eat chicken is if it’s stuffed with something I like (or if it’s fried, or in the form of chicken nuggets, or whatever). For this recipe, I was originally going to make chicken stuffed with spinach and artichoke dip. But then I thought, “That’s been done so many times.” I decided to think a little more unconventionally—I created a new stuffing; one that had an Italian flare with sundried tomatoes and basil.
A funny story about the two sauces: I thought a white wine and garlic sauce would taste better, but my sister thought a red sauce would taste better. Obviously I had to make both to figure it out. When they were done cooking, my dad and I sampled each and thought they were both so tasty in their own way. I decided to include both on the blog! The white wine sauce is super easy, and for the red sauce, you can either use a jarred option or try my easy homemade tomato sauce recipe.
Ingredients: Makes 4 servings
White wine sauce or red sauce: Makes sauce for 4 pieces of stuffed chicken
1/3 cup white wine (I prefer pinot grigio)
3 tablespoons butter
1 small garlic clove
1 cup jarred or homemade tomato sauce
Chicken and stuffing:
6 ounces cream cheese
1/4 cup shaved Parmesan
1 1/2 tablespoons sundried tomatoes, chopped
1 tablespoon fresh basil, chopped
salt & pepper to taste
4 slices of thin chicken
1/4 cup breadcrumbs
Preheat oven to 350. In a pan, combine sauce ingredients (depending on the type of sauce you’d like to make.) Tip: For the white wine sauce, there is no need to melt the butter before cooking.
In a small bowl, combine cream cheese, Parmesan, sundried tomatoes, basil, salt, and pepper to create the stuffing for the chicken. Then, place stuffing on the end of the chicken slice and roll it up completely. Coat in breadcrumbs and place in the pan. Bake for 40 minutes or until stuffing is at least 165 degrees Fahrenheit.
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