Mario’s stuffed chicken starts with tender chicken breasts, stuffed with an artichoke, sun-dried tomato, and garlic mixture, then topped with a white wine butter sauce.
Prep time 40 Min | Cook Time 20 Min | Serves 4
Ingredients
- 4 boneless, skinless Chicken Breasts
- 3 tbsp Imported Extra Virgin Olive Oil
- 1 Red Onion, chopped
- 3/4 cup Quartered Marinated Artichoke Hearts, drained, rinsed, and chopped
- 1/2 cup Chefs Cut Sun-Dried Tomatoes, drained, rinsed, and chopped
- 1/2 tsp Fine Sicilian Sea Salt
- 1/2 tsp Ground Black Pepper
- 2 tbsp Minced Garlic
- 1/2 cup Dry White Wine
- 3 tbsp Butter
- 1/4 cup Parmesan Cheese, grated
- 3 tsp Parsley
Directions
- Heat 1 tablespoon oil over medium heat and sauté onion until translucent, about 2-3 minutes.
- Stir in artichokes and sun-dried tomatoes, sauté for 3-5 minutes, then add salt, pepper, and garlic.
- When garlic is lightly browned, add 1/4 cup wine and 2 tablespoons butter.
- Once butter melts, add 2 tablespoons cheese and 2 tablespoons parsley.
- Remove from heat and let cool.
- Rinse, trim and pound chicken breast to 1/4” thick pieces, but do not over-pound it.
- Over-pounding may cause the chicken to cook unevenly.
- Place 1/4 of the stuffing mixture in the center of one chicken breast and gently roll the chicken, folding ends in to prevent stuffing from escaping.
- Secure with a toothpick and repeat for remaining chicken breasts.
Heat remaining oil in a medium saucepan over high heat. - Add chicken breast, toothpick side up, and brown chicken on all sides.
- Add remaining butter and wine, reduce heat, and cover.
- Cook for 10 minutes, or until the chicken is thoroughly cooked.
- Place chicken on a serving platter, remove toothpicks and drizzle pan contents over chicken.
- Top with remaining parsley and cheese.