Chicken Breasts Stuffed With Fontina and Sun-Dried Tomato Sauce

Recipe by lazyme
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat the oven to 375 degrees F.
  • TO MAKE CHICKEN:
  • Cut a pocket in each chicken breast.
  • Place the cheese, sun-dried tomato, and basil in the pocket. In a large sauté pan over medium heat, heat the oil.
  • Season the chicken breasts with salt, then lightly dredge them in flour.
  • Sauté the chicken breasts until lightly browned on both sides.
  • Transfer the chicken to a baking sheet and bake for 20 minutes.
  • FOR TOMATO SAUCE:.
  • In a medium saucepan over medium heat, heat the oil.
  • Add the shallots and sauté for 1 minute.
  • Then add the garlic and the sun-dried tomatoes and cook for 5 minutes.
  • Add the chicken broth, and bring it to a boil, and continue boiling until the liquid is reduced to half the original volume, about 3/4 cup.
  • Place the mixture in a blender.
  • Add the basil and cayenne, then process until smooth.