Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

The stuffing for this dish could easily be tossed with hot pasta or as a topping on a toasted baguette slice, that is of course, if you have any leftover!  Chicken is the world’s primary source of animal protein and a healthy alternative to red meat.  The leanest part of the chicken is the chicken breast, which has less than half the fat of a trimmed choice grade T-bone steak. The fat in chicken is also less saturated than beef fat. But remember to remove the skin from the chicken breast as the skin doubles the amount of fat and saturated fat in the food. Sun-dried tomatoes are ripe tomatoes which are placed in the sun to remove most of the water content from the tomatoes. After the procedure the tomato fruits will keep their nutritional value. The tomatoes are high in lycopene, antioxidants vitamin C and low in sodium fat and calories.

Serves 4
recipe adapted from Guy Fieri

3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
salt and freshly ground black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided
3 tablespoons butter, divided
1/2 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts

In a sauté pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and sauté until translucent. Stir in the artichokes and sun-dried tomatoes. Sauté for 3 to 5 minutes, then add salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
Remove from heat and allow to cool before stuffing the chicken breast.

Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.  Put 1/4 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 2 toothpicks. Repeat with remaining chicken breasts and stuffing.

Heat the 2 tablespoons of the remaining oil in a medium sauté 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 white wine. Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings and serve.

The Culinary Chase’s Note: These rolls were scrumptious and the meat was tender and moist.  I added the Parmesan once the artichoke mixture cooled down.  This way the cheese melts inside the chicken rolls while it was cooking.  Enjoy!

• Tweet
• Facebook
• LinkedIn
• Tumblr
• Stumble
• Digg
• Delicious