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Chicken Breasts Stuffed with Fontina and Sun-Dried Tomato Sauce

Source: Burt Wolf's Menu Cookbook
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  45 Minutes
  Makes 4 servings
For the Chicken:
2 whole boneless, skinless chicken breasts, cut in half
4 ounces fontina cheese, cut into finger-sized pieces
8 sun-dried tomatoes in olive oil, chopped
1 tablespoon chopped fresh basil
2 tablespoons olive oil
1/2 teaspoon salt
1/3 cup flour for dredging
For Sun-Dried Tomato Sauce:
1 tablespoon olive oil
1 tablespoon chopped shallots
2 cloves garlic, chopped
4 sun-dried tomatoes in oil, chopped
1 1/2 cups chicken broth
1 tablespoon chopped fresh basil
1/8 teaspoon cayenne or ground red pepper
2 tablespoons butter (optional)
Preheat the oven to 375 degrees F.

Cut a pocket in each chicken breast. Place the cheese, sun-dried tomato, and basil in the pocket. In a large sauté pan over medium heat, heat the oil. Season the chicken breasts with salt, then lightly dredge them in flour. Sauté the chicken breasts until lightly browned on both sides. Transfer the chicken to a baking sheet and bake for 20 minutes.

In a medium saucepan over medium heat, heat the oil. Add the shallots and sauté for 1 minute. Then add the garlic and the sun-dried tomatoes and cook for 5 minutes. Add the chicken broth, and bring it to a boil, and continue boiling until the liquid is reduced to half the original volume, about 3/4 cup. Place the mixture in a blender. Add the basil and cayenne or ground red pepper, then process until smooth. Add the butter, if desired, 1/2 tablespoon at a time, processing in the blender after each addition. Serve the sauce immediately with the chicken. Do not reboil this sauce or it will break.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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 Comfort Mains: Stuffed Chicken
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 402
Fat. Total: 22g
Fiber: 1g
Carbohydrates, Total: 11g
Sodium: 683mg
% Cal. from Fat: 49%
Cholesterol: 101mg
Protein: 38g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: merceda Reviewed: 10/19/2010
highly recommend
I have made this recipe twice for company and got rave reviews both times. It is not a difficult recipe...just make sure you trim the chicken breasts really well--no fat and no tendons. My husband thought this recipe was wonderful the first time but even better the second. I served the chicken with a spring mix green salad, roasted asparagus and a combo wild rice/brown rice to add texture and crunch to the meal.
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