Best Stuffed Chicken Siena The Olive Garden Official Recipes

STUFFED CHICKEN SIENA (THE OLIVE GARDEN - OFFICIAL RECIPE)

Stuffed Chicken Siena (The Olive Garden - Official Recipe) image

Yet another great dish from The Olive Garden. This is from their websire. This is no Knock off! One of my Favorites. Link to their websire: http://www.olivegarden.com/recipes/

Provided by Starfire aka Wendy

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 26

Ingredients

1/2 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated
1/2 cup smoked gouda cheese, chopped
1/4 cup Fontina cheese, shredded
1/4 cup sun-dried tomato, chopped
1/4 teaspoon ground black pepper
1 tablespoon green onion, chopped
1 teaspoon garlic, minced
2 tablespoons fresh parsley, chopped
1 egg
2 tablespoons heavy cream
4 boneless skinless chicken breasts (6-8 oz each)
2 tablespoons extra virgin olive oil
1 tablespoon garlic, chopped
1/2 cup kalamata olive, chopped
1/2 cup pimento stuffed olive, chopped
1/4 cup small caper, rinsed
1/2 cup red wine
1 cup tomatoes, diced
29 ounces tomato puree
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 tablespoon sugar
2 leaves sweet basil, chopped
1 lb pasta (your choice)

Steps:

CHEESE FILLING: MIX all cheese filling ingredients in a mixing bowl until well-blended.
Divide into 4 portions; refrigerate until ready to use.
PREPARATION FOR CHICKEN: PLACE chicken on a cutting board and split to open.
Spread cheese filling evenly on both sides.
FOLD one side over to the other and repeat with other breasts.
PLACE chicken in baking pan coated with cooking spray.
Bake at 450ºF for 20 minutes or until juices run clear.
SIENA SAUCE: HEAT olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown).
Add bell peppers and sauté until al dente.
Add olives and capers and stir.
Add red wine and bring to a boil.
Add remaining ingredients except basil.
BRING to a boil, reduce to low heat and simmer for approximately 30 minutes.
Add basil to sauce and stir well; remove Siena sauce from heat.
PLACE one chicken breast and drained, cooked pasta on each plate.
Evenly distribute Siena sauce over chicken and pasta.
Garnish with chopped basil.

Nutrition Facts : Calories 960.7, Fat 26.5, SaturatedFat 10.2, Cholesterol 168.8, Sodium 1225.4, Carbohydrate 118.6, Fiber 10.7, Sugar 21.1, Protein 58.7

OLIVE GARDEN STUFFED CHICKEN MARSALA

Olive Garden Stuffed Chicken Marsala image

Make and share this Olive Garden Stuffed Chicken Marsala recipe from Food.com.

Provided by 1 Baker

Categories < 4 Hours

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup smoked provolone cheese
1 (8 ounce) shredded mozzarella cheese
1/4 cup parmesan cheese, grated
1/2 cup breadcrumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons sun-dried tomatoes, flakes if in oil drain first
1/3 cup sour cream
1/2 teaspoon salt and pepper
2 lbs boneless skinless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste
1 small onion, chopped
6 cups button mushrooms, thinly sliced
24 ounces marsala wine or 24 ounces beef broth
8 ounces heavy cream

Steps:

Preheat oven to 350°F.
Stuffing:Combine all cheese stuffing ingredients in a bowl.
Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.

Nutrition Facts : Calories 2037.5, Fat 80.7, SaturatedFat 32.6, Cholesterol 298.6, Sodium 1081.4, Carbohydrate 91.1, Fiber 3.9, Sugar 12.7, Protein 81.6

OLIVE GARDEN STUFFED CHICKEN PARMIGIANA

Olive Garden Stuffed Chicken Parmigiana image

Need I say more? Olive Garden, great, tasty Italian food for the whole family. My family loves this super easy and Delish recipe. COOKS NOTES: Leftover cheese filling may be kept in refrigerator for 2 weeks or frozen up to 3 months. Also makes good filling for manicotti. If using flat cookie sheet...be sure to form a "rim" so that melted shortening doesn't run off. Using foil helps with clean up:)NOTE: This is an adopted recipe and now that I have tried it myself I can only say: full credit to the previous owner for a wonderful recipe, I am lucky indeed to have become Mama to this one. Enjoy :)

Provided by kiwidutch

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 boneless skinless chicken breasts, trimmed of all fat
2 cups Italian seasoned breadcrumbs
1 egg white
1 (15 -16 ounce) container ricotta cheese
1 (3 ounce) can kraft romano cheese
1 1/2 cups kraft parmesan cheese (may use any brand)
1/2 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 (12 ounce) jar pasta sauce (marinara style sauce)
1/4 cup butter or 1/4 cup margarine
1/4 cup Crisco or 1/4 cup shortening
fresh grated parmesan cheese (optional)

Steps:

Wash chicken breasts, do not dry, and slit lengthwise, almost through -- to make a pocket.
Combine ricotta, Romano, Parmesan, basil, thyme and oregano in mixing bowl. It will be crumbly.
Stuff into pocket of chicken, leaving a small "edge" to seal. Using egg white, rub around edge and pinch to seal. Or may use toothpicks, but be sure to remove before serving.
Line a baking sheet with aluminum foil and melt butter and Crisco in oven at 350 degrees -- about 5 minutes.
Dredge wet chicken in breadcrumbs, coating well, and place on baking sheet. Bake at 400 degrees for 15 minutes.
Turn chicken and bake another 15 to 20 minutes.
While baking, heat pasta sauce until hot. Remove chicken from oven and spoon hot pasta sauce over each.
Before serving, top with grated, fresh Parmesan cheese, if desired.