steak,texas wine, wine trails

stuffed chicken breasts
Shown served with a vegetable medley
and spaghetti carbonara

By: Thomas M. Ciesla
Modified version of recipe appearing in Touring Texas Wineries

Preparation time: 1 1/2 hours
Serves: 4

 

 

 

STUFFED CHICKEN BREASTS

  • 4 boneless chicken breasts
  • 1 cup of Cap*Rock Cabernet Royale
  • 8 ounces shredded mozzarella chesse
  • 1/2 cup parmesian cheese
  • 1 egg
  • 2 slices of black forest ham, cut into thin strips
  • 4 basil leaves, torn (not cut) into small pieces
  • garlic powder to taste
  • olive oil
  • salt & pepper

Preparation:
Trim chicken breats, flatten and cover with wax paper and beat with meat mallet to thin. Place chicken in a shallow dish. Cover with Cabernet Royale and refrigerate for 30 minutes.

Before using mozzarella cheese, empty the package onto a chopping surface and finely chop the shredded cheese. I've found this helpful when rolling the mixture into the chicken. Combine the mozzarella and parmesiian cheese with egg and a pinch of garlic powder, mixing together thoroughly.

Remove chicken breats from wine, drain, lay flat and place 1 or 2 teaspoons of cheese mix on each. Place a few strips of ham and a few basil leaves on top of cheese, then carefully roll the chicken breasts up. Place chicken in a casserole dish. Brush a thin coat of olive oil on each, sprinkle with a pinch of salt and pepper, cover and bake for 30 minutes at 350 degrees. Uncover the chicken and place a pad of margarine on top of each chicken roll and bake until browned.

To Serve
Serve this chicken as it is or slice into pieces and top with a light gravy.

Wine: Chardonnay or Chenin Blanc