Fratelli Perata Winery

Joanne's Stuffed Chicken Breast

When I was a young bride I swore never to touch raw chicken, but the end result of this is quite good and worth the sacrifice. I'm happy to see Joanne's cooking ventures turn out so well. This is a great vehicle to deliver your cheese quota. And it pairs quite well with Fratelli Perata Bambino Grande.

4 chicken breasts
12 ounces pesto, your own is best, but bottled ok
6 ounces sun dried tomatoes
4 T olive oil
6 ounces tomato paste
8 ounces mozzarella, shredded, for stuffing and topping
4 ounces cheese of your choice: parmesan, gruyere, Fontina, what's on hand but not Cheddar, sliced
Parmesan, grated to decorate top of dish, about 1/4 cup

Rinse chicken, pat dry, with a sharp knife slit a pocket in each chicken breast.

In food processer, pulse pesto and sun dried tomatoes with approximately 2 to 4 T olive oil.

Stuff half of this mixture in the chicken, along with two pinches of mozzarella and slice of 2nd cheese. Secure with toothpicks or butcher's twine.

Combine 1/4 pesto mixture and tomato paste. Pour into 8 x 13 baking dish. Place chicken breast on top, drizzle with remaining 1/4 pesto mixture and grated Parmesan and mozzarella. Cover with foil.

Bake 350 degree oven, until chicken tests 185 degrees, about 30 minutes depending on how thick the chicken breast are.

Serve hot with a big green salad and veggies. This is rich and balances the spritely Bambino Grande very nicely.