Italian Stuffed Chicken
Ingredients
¼ cup
jarred julienne-cut sun-dried tomatoes in oil, drained and blotted dry
¼ cup (about 1 oz.)
freshly shredded Kowalski's Low-Moisture Part-Skim Mozzarella Cheese
4 oz. (about ½ cup)
mascarpone cheese
¾ cup
finely shredded Kowalski's Signature Parmigiano-Reggiano Cheese, divided
2 tsp.
finely chopped fresh basil, plus more for garnish
¾ oz.
finely chopped fresh Italian parsley, divided
3 cloves
garlic, finely minced, divided
¼ cup
Kowalski's Unsalted Butter
1 cup
breadcrumbs
¼ cup
Kowalski's Extra Virgin Olive Oil
⅓ cup
dry white wine
1 ½ tsp.
dried oregano
½ tsp.
dried thyme
¼ tsp.
crushed red pepper flakes
2 tsp.
lemon zest, plus more for garnish
4
boneless skinless chicken breasts (approx. 1 ½ lbs. total), pounded to an even ¼" thickness
1 tsp.
kosher salt
¾ tsp.
freshly ground Kowalski's Black Peppercorns
4 oz.
orzo, prepared while chicken cooks
Directions
- Preheat oven to 425°.
- In a medium mixing bowl, combine tomatoes, mozzarella, mascarpone, ¼ cup Parmesan, basil, ½ of the parsley and ½ of the garlic; set aside.
- In a medium microwave-safe dish, melt butter in the microwave. Stir in breadcrumbs and remaining Parmesan, parsley and garlic; set aside.
- In an 8" or 9" glass baking dish, whisk together oil, wine, oregano, thyme, red pepper flakes and zest; set aside.
- Sprinkle chicken on both sides with salt and black pepper; scoop an equal amount of tomato-cheese filling into the center of each chicken breast; roll up tightly.
- Press breadcrumbs all over chicken; place in baking dish, seam side down. Bake in preheated oven until chicken is done and crust is dark golden-brown (about 20 min.).
- Remove from oven; let stand, loosely covered with foil, for 10 min.
- Serve stuffed chicken over orzo with pan juices, lemon zest and fresh basil on top.
