WINE SAUCED STUFFED CHICKEN BREASTS
All Fired Up!
by Margaret Howard
Mediterranean flavors of olive, oregano, Parmesan and garlic permeate these succulent chicken breasts. Sliced, the breasts display the attractive marbling of the stuffing. Plan for leftovers. These chicken breasts are as good, if not better, served cold, a day later.
Makes 4 servings
• 1 cup soft bread crumbs
• 1/4 cup milk
• 1/4 cup finely chopped black olives
• 1 Egg
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1½ tsp dried oregano or 2 tbsp fresh
• 1 clove garlic, minced
• Salt and freshly ground pepper
• 4 boneless, skinless chicken breast halves
• 1/2 cup dried bread crumbs
• 1 cup dry white wine
• 2 tbsp capers, rinsed and drained
• 1 tbsp melted butter or margarine
• 1/2 cup chicken broth
• 1 tbsp each: cornstarch & chopped fresh parsley
1. For stuffing: In small bowl, soak bread in milk for 5 minutes. Stir in
olives, egg, cheese, parsley, oregano, garlic, and salt and pepper to taste.
2. For chicken: Cut a pocket in the thickest part of each chicken breast,
fill with some of the stuffing and close with toothpicks. Coat chicken
evenly with dried bread crumbs.
3. Preheat grill on medium. Place chicken breasts on oiled grill rack. Close lid and cook for about 10 minutes per side or until brown. Lower heat to medium; continue cooking until meat is no longer pink inside, juices run clear when meat is pierced and an instant-read meat thermometer reads 165°F; turn once.
4. For sauce: Meanwhile, in small saucepan, combine wine, capers and butter. Heat for 5 minutes or until hot. Combine chicken broth, cornstarch and parsley; stir into wine mixture; cook for 5 minutes or until slightly thickened, stirring often.
5. Remove chicken breasts from grill to cutting board. Cover with foil for 5 minutes. Carve each breast crosswise into slices and place on heated serving platter. Pour some warm sauce over chicken and pass extra sauce.
Wine: Serve with a crisp, dry Pinot Grigio or Sauvignon Blanc.