Stuffed Chicken Cacciatore

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Need Ziplock gallon freezer bag, toothpicks, large oven proof skillet and lid.
  • Peal and crush garlic, dice, place into small bowl, salt and cover with olive oil.
  • Start the pasta water.
  • Place chicken breasts one at a time into a gallon Ziplock bag with a little water, use smooth head of meat mallet and pound chicken into rectangles about 1/8 in thick.
  • With flattened chicken breasts arranged in a row, add dried tomatoes, basil, garlic, and Parmesan to each breast. Roll up each breast and use toothpicks to secure each roll.
  • In a small covered bowl, microwave mushrooms for 1-1/2 minutes, pour off water.
  • Preheat oven to 375°F.
  • In large skillet over medium heat, heat olive oil, add chicken rolls, add chardonnay, cook chicken rolls about 6 minutes per side. Remove chicken rolls.
  • Add onion rings, crushed red pepper, and red pepper slices to skillet and cook until tender. Add canned tomatoes, mushrooms, merlot, and Italian seasoning and simmer for 5 minutes.
  • Add chicken rolls to skillet, cover, and place into oven for about 20 minutes.
  • Cook pasta.
  • Remove skillet from oven and remove toothpicks from chicken rolls.
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