As many of you know by now, I loooove to cook, I love to eat, I love to bake, and most of all I love to try out new recipes…
Sick of the same old same old in the poultry world, I recalled a chicken recipe I had several years ago – some (Italians) call it a Rollatini, and some (everyone else, ha) call it stuffed chicken.
I had originally set out to make brocolli and cheddar stuffed chicken, but after reading so many variations of this one recipe, I settled for goat cheese and sundried tomatoes.
I have two new favorite food blogs (aside from Ruth Bourdain) that have been my go-tos lately. A dear family friend surprised me with her blog, A Muse In An Apron…(How can you be brilliant, beautiful, successful AND witty – she’s amazing) and a blog that I most recently came upon, Bakin’ and Eggs.
For this evening, I chose a recipe from the latter, and changed very few steps of the process – and had I had the time, rather than using sundried tomaotes, I would have used Shirelle’s roasted cherry tomatoes. Next time, for sure!
I served my stuffed chicken with cous cous and a cold cucumber salad – ENJOY…and please please please, share ANY food blogs that you love!
Edits to the recipe by GBJ…
1. I did not use basil – I had none on hand (my sad garden will be another post)
2. I omitted the broth for double the wine. I chose a Portuguese Vinho Verde for the job and it was perfect.
3. I did not reconstitute the dried tomatoes as I rather enjoy the naturally tangy flavor and dry texture. (…but like I said, next time I will use the roasted tomatoes)
4. To ensure a moist final product, after I seared the breasts in the pan, I set them into a baking dish with a couple of lemon slices, ~1.5 cups of white wine, a tsp of capers, a tsp of whole black pepper corns and a pinch of savory. (your favorite seasonings will work just fine)