Saturday, June 6, 2009

Stuffed Sundried Tomato, Feta, & Mushroom Chicken with WhippedPotatoes & Steamed Asparagus

This dish is one that you can make when you have a small group of guests coming over or for a nice hearty meal to share with your loved ones. Sun-dried tomatoes make everything taste great, add a little garlic and white wine and you'll start to have the beginnings of a great meal. This dish is one you'll want to make time and time again and so will your family and friends. I started thinking about what I could do with chicken breasts. I knew I felt like eating mashed potatoes, so I started with that and then developed this recipe with ingredients I had in the fridge. So here's how you make it.

Ingredients for the chicken:
6 boneless skinless chicken breasts
1 jar sun dried tomatoes
2 containers button or cremini mushrooms
1 container reduced fat feta cheese ( I think it's 8 oz.)
1/2 cup Parmesan cheese
1 onion
3 cloves garlic
2 tbsp. milk
1 cup white wine
1 1/2 cups bread crumbs
1 cup flour
4 tbsp. butter
salt and pepper to taste

Wash and pat the chicken breast dry. Butterfly the breasts and place a piece of plastic wrap over the chicken. With a meat mallet, pound the breasts until they're about 1/8 of an inch thick. Season with salt and pepper. Repeat until all of the chicken breasts are done. Preheat your oven to 400 degrees. In a pan add 2 tbsp. of butter, slice the onion and garlic and cook over medium heat. Throw in the boxes of mushrooms and saute. Roughly chop the sun dried tomatoes and add to the pan. After cooking for about 8 minutes, add the white wine. Allow this mix to cook for 15 minutes. on medium heat. Add the milk and blend well. Remove from heat and add this mixture to a mixing bowl. Crumble the feta and add to the mix. Add the Parmesan and 1/2 cup of the bread crumbs too. Blend well. Now take your chicken and form pockets by fastening each side with toothpicks. Spoon a generous amount of the filling. In a shallow dish combine the flour, remaining bread crumbs, salt, and pepper and blend well. Lightly dredge the chicken in this mix and place in a baking sheet. Repeat until all the chicken is done. Take the remaining butter and melt. Pour over the chicken and put in the oven. Bake for 35-40 minutes.

Ingredients for the Whipped Potatoes:
8 large potatoes peeled and cubed
1/2 cup chicken stock or water
3 cloves garlic
3 tbsp. butter
1/2 cup half& half
1/2 cup milk
salt and pepper to taste

For the whipped potatoes, boil and cook the potatoes until fork tender. Once cooked, drain well and transfer to a large mixing bowl. Warm the stock and half&half and reserve. Add the potatoes to a food processor and begin adding the stock, butter and chicken stock. Adding more liquid as needed. In a small saucier finely mince garlic and add to the pot with butter and allow to cook until the garlic becomes softened. Add to the the mashed potatoes and mix well. You might have to blend this in batches so it will fit in the food processor and then mix both batches before serving.

I made a little tomato-garlic sauce to go on top of the chicken as well. The ingredients for the sauce was a can of tomato paste, 2 cloves of garlic, 2 tbsp. Parmesan cheese, 1/4 cup white wine and a splash of milk. I let it cook down a bit and stirred it well.

Steam some fresh asparagus for a few minutes and add salt and pepper to taste. If you like you can also drizzle a little bit of extra virgin olive oil, but that's totally optional.


Adriana said...

This looks and sounds like a winner! The recipe is easy to follow and does not require a lot of prep. Can't wait to try it!

Debbie said...

YUMMMMMMMM!! you are so creative!

Spryte said...

YUM!! This sounds delicious! I LOVE sun-dried tomatoes!

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