Code Boyfriend declared this the best thing he’s ever eaten. I take that as extraordinarily high praise.
Our roommate is out of town for an interview, so we decided to have a slightly fancy dinner at home. Code Boyfriend picked up a bottle of wine, and I made this.
Everything was amazing. The chicken was tender, the risotto was amazing (granted, it’s Pioneer Woman’s recipe, so what do you expect) and the pan sauce was perfect.
Code Boyfriend even found a white wine we both enjoyed that paired well with everything.
Sorry guys, white wine will never be my favorite, but Sweet Walter White tastes like champagne they forgot to carbonate, and I can get behind that.
Caprese Stuffed Chicken
- 2 chicken breast
- 1 Roma Tomato
- 1/2 a cup of Basil
- 3 Mozzerella String Cheese Sticks
- Olive Oil
Butterfly the 2 chicken breasts, then lightly flatten with a cast iron pan. Or, if you’re all fancy you could use a meat tenderizer, but I just don’t have room in my kitchen for one when I can use a mini cast iron pan.
Peel string cheese into a bowl. Mix with the diced roma tomato and chiffonade of basil.
I used this mixture to stuff the chicken breast, placing the seam of the rolled chicken breast down in the pan. I only used half of the stuffing and used the remainder for the sauce.
Place in a 350 degree oven for about 1 hour, until the chicken breast is cooked completely through.
About half way through the cooking process, I poured 2 tablespoons of olive oil over the chicken breasts to keep them moist.
Then I paired it with this sauce.
Caprese Pan Sauce
- The leftover Caprese food
- 1 cup Chicken Broth
- 2 Tablespoons of Heavy Cream
- 1 Teaspoon Corn Starch
After the chicken is cooked and taken out of the pan and placed on a cutting board to rest, place the pan on the stove over medium heat.
Add all of the ingredients to the chicken drippings, heat and stir until the sauce comes together. Serve over the chicken.
I served this dish with the Pioneer Woman’s Sun-Dried Tomato Risotto, which is amazing as is. I didn’t change a thing. I have tried her risotto both with and without white wine, and you can definitely taste the difference in the end product without the wine. The flavor just is not as deep.
I highly recommend looking around her blog when you are stuck for meal ideas. She’s always very inspirational.