STUFFED CHICKEN CACCIATORE

Stuffed Chicken Cacciatore image

Provided by jdwright

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

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4 boneless skinless chicken breast halves
1/4 cup fresh basil, loosely packed
4 tablespoons sun-dried tomatoes packed in oil, sliced
4 tablespoons parmesan cheese, grated
1 medium yellow onion, sliced into rings
1 sweet red pepper, sliced into thin strips
1 cup white mushroom, quartered
1/4 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can diced tomatoes (with basil, oregano, and garlic)
1 head garlic, crushed and diced
1 tablespoon italian seasoning
12 ounces whole wheat rotini
4 tablespoons olive oil
1/2 cup merlot
1/3 cup Chardonnay wine

Steps:

Need Ziplock gallon freezer bag, toothpicks, large oven proof skillet and lid.
Peal and crush garlic, dice, place into small bowl, salt and cover with olive oil.
Start the pasta water.
Place chicken breasts one at a time into a gallon Ziplock bag with a little water, use smooth head of meat mallet and pound chicken into rectangles about 1/8 in thick.
With flattened chicken breasts arranged in a row, add dried tomatoes, basil, garlic, and Parmesan to each breast. Roll up each breast and use toothpicks to secure each roll.
In a small covered bowl, microwave mushrooms for 1-1/2 minutes, pour off water.
Preheat oven to 375°F.
In large skillet over medium heat, heat olive oil, add chicken rolls, add chardonnay, cook chicken rolls about 6 minutes per side. Remove chicken rolls.
Add onion rings, crushed red pepper, and red pepper slices to skillet and cook until tender. Add canned tomatoes, mushrooms, merlot, and Italian seasoning and simmer for 5 minutes.
Add chicken rolls to skillet, cover, and place into oven for about 20 minutes.
Cook pasta.
Remove skillet from oven and remove toothpicks from chicken rolls.