Shelly's Recipe

STUFFED CHICKEN SIENA

Category: Chicken

Cheese Filling/Chicken:
1/2 cup mozzarella, shredded
2 tbsp Parmesan, grated
1/2 cup smoked Gouda, chopped
1/4 cup Fontina cheese, shredded
1/4 cup sun-dried tomatoes, chopped
1/4 tsp black ground pepper
1 tbsp green onions, chopped
1 tsp garlic, minced
2 tbsp fresh parsley, chopped
1 egg
2 tbsp heavy cream

Chicken:
4 boneless, skinless, chicken breasts (6-8 oz each), butterfly cut

For Siena Sauce/Pasta:
2 tbsp extra virgin olive oil
1 tbsp garlic, chopped
1/2 cup kalamata olives, pitted and chopped
1/2 cup green olives with pimiento, chopped
1/4 cup small capers, rinsed
1/2 cup red wine
1 cup tomatoes, diced
29 oz can tomato puree
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 tbsp sugar
2 fresh sweet basil, chopped
1 lbs pasta (your choice), cooked according to pkg directions

Preheat oven to 450.

Cheese Filling: Mix all cheese filling ingredients in a mixing bowl until well-blended. Divide into 4 portions; refrigerate until ready to use.

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 450 for 20 minutes or until juices run clear.

Siena Sauce: Heat olive oil in a small sauce pot; add garlic and saute for 1 minute (do not brown). Add bell peppers and saute 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.