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
unsalted butter
1 cup
breadcrumbs
¼ cup
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
1 ½ lbs. (approx.)
boneless skinless chicken breasts (4 breasts total), pounded to an even ¼" thickness
1 tsp.
kosher salt
¾ tsp.
coarse ground black pepper
4 oz.
DaVinci Orzo, prepared while chicken cooks
Directions
In a medium mixing bowl, combine tomatoes, mozzarella, mascarpone, 1/4 cup Parmesan, basil, 1/2 of the parsley and 1/2 of the garlic; set aside. In a medium microwave-safe dish, melt butter in the microwave. Stir in breadcrumbs and the 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. Sprinkle chicken on both sides with salt and pepper. Scoop an equal amount of tomato-cheese filling onto the center of each chicken breast; roll up tightly. Press crumbs all over chicken; place in baking dish, seam-side down. Bake in a preheated 425° oven until chicken is done and crust is dark golden-brown (about 20 min.). Remove from oven and let stand, loosely covered with foil, for 10 min. before serving. Serve chicken over orzo with pan juices, lemon zest and fresh basil on top.
Good to Know: Find oil-packed, julienne-cut sun-dried tomatoes in the Produce Department.
