So long as you are not vegetarian most people cannot deny a good meat and potatoes kind of dinner. Now, this dinner did not include a hunk ok red meat, practically still bleeding when plopped down, and good ‘ol mashed po’s in the side. I have always loved mashed potatoes, especially ones that include a heart healthy amount of garlic, but recently I have become all too fond of scalloped potatoes. Somehow, they seem a little more elegant and just as delicious (and tend to look a little more impressive if I don’t say so myself).
I knew I was passionate about cooking the day I realized that when I daydreamed or “zoned out,” more often than not I was planning a recipe in my head or figuring out what I wanted to cook that night. This is how I created this chicken recipe, that is not a revolutionary recipe, but uses ingredients that I wanted to add instead of finding a recipe to accomodate them. As you may have noticed, I have a current infatuation with the white cheddar gruyere cheese blend from trader joes, it is just perfect for adding that kick of flavor but is never too overpowering. I have also made various stuffed chicken breast recipes with various spins of the ingredients, but usually I would create a pocket in the breast and stuff the filling. This time, I ventured instead to roll the chicken breast with the ingredients inside and let me say it worked quite well.
White Cheddar Gruyere and Sundried Tomato Stuffed Chicken Breast
Ingredients: (serves 4)
- 4 skinless, boneless chicken breast halves (pounded thin to about 1/4″ thick)
- 1 cup shredded cheese (you can use the cheese of your choice)
- 1/4 cup canned sundried tomatoes, cut into small pieces
- toothpicks to fasten chicken until cooked
- salt and pepper to taste
- olive oil to sear chicken
- 3/4 cup dry white wine
- Preheat oven to 350 Degrees
- pound each chicken breast in between sheets of wax paper (I don’t have a meat mallet so I usually just pound with a rolling pin), season with salt and pepper
- on each chicken breast, sprinkle a layer of shredded cheese and then top with sundried tomato pieces
- Roll each chicken breast and fasten with as many toothpicks as needed to allow the least amount of stuffing to fall out (I usually put a couple to fasten the middle of the chicken breast and a couple on each end)
- heat 2 tbl olive oil in a nonstick pan (that can also go in the oven, if you don’t have one that can go in the oven you will just have to transfer each chicken breast to a oven pan)
- add chicken to pan on stove and sear each side until just golden brown, turn off heat and add the wine to the pan. If browned in an oven proof pan put whole pan in the oven (if not, then transfer chicken and wine to an oven proof pan. Bake for about 20 minutes.
- 3-4 medium sized potatoes (washed and dry)
(** I always leave the skin on the potatoes, it gives great texture and is, after all, a major source of nutrients for potatoes)
- 1 cup parmesan cheese, grated
- 2.5 cups heavy cream
- 1 bay leaf
- 1 tsp paprika
- salt and pepper
- Preheat oven to 375 degrees
- If you have a mandolin slicer it is ideal for slicing these potatoes on a very thin setting. if not, slice potatoes about 1/4″ thick
- in a small sauce pan add the heavy cream, 1 bay leaf, and paprika. Heat on low for about 15 minutes.
- in a 13×9″ baking dish, layer the potato slices in dish, when one layer is done sprinkle parmesan cheese and salt and pepper. Continue layering potatoes, parmesan cheese, and salt and pepper to top of dish or until out of potato slices.
- Remove bay leaf from cream and pour over potatoes.
- cover dish with tin foil and put in oven.
- Cook 40 minutes with foil on, and 20 minutes without foil (or until the top of the potatoes begin to brown and liquid has reduced)