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Fontina and Artichoke Stuffed Chicken
2 Raley's boneless, skinless chicken breasts
Freshly ground sea salt and pepper to taste
1/4 cup small cubes Fontina cheese (in our Deli)
1/4 cup coarsely chopped marinated artichoke hearts
1/4 cup Nob Hill Trading Co. Roasted Peppers
2 tbsp. snipped fresh basil
1 tbsp. butter
1/2 cup chicken stock
1/4 cup white wine
2 tbsp. pine nuts, toasted
Serve with Lemon Vermicelli (see separate recipe) and an arugula salad to round out this meal.
2. Lay flat on a board and season with salt and pepper. Place equal amounts of cheese, artichoke hearts, peppers and basil in the center of each. Fold in all 4 sides to enclose filling and secure in several places with kitchen twine.
3. Melt butter in a medium skillet over medium-low heat. Place chicken in skillet with open side down. Let cook for 10 minutes. Turn and tent skillet with foil and cook for 10 minutes more, rolling chicken occasionally to brown all sides. Add stock and wine to skillet and increase heat to medium-high; cook for 10 to 12 minutes or until liquid has formed a nice glaze, turning occasionally. Sprinkle with pine nuts.
433 calories, 44 g protein, 23 g total fat (8 g sat., 0 g trans), 7 g carbohydrate, 1 g fiber, 2 g sugar, 133 mg cholesterol, 551 mg sodium, 11 points