|Skinless chicken breast stuffed with fontina cheese in rich tomato sauce|
served with cabbage and brussel sprouts.
A dish that hugs you!
|With this dish for lunch...what else would you want?....except|
a great dessert!
This is a feel good dish that just hugs you.....serve family style!
4-6 skinned chicken breasts ( or with skin) seasoned with amazing dry rub - see previous posting.
1 large can of San Marzano peeled tomatoes -(run through a food mill or squeezed the whole tomatoes to take the juices out just as I did and set aside in a bowl)
4 cloves of garlic smashed
1 medium onions chopped
1 teaspoon tomato paste
Pinch of dried oregano
1/2 cup of white wine
A pinch or 2 of peperoncino
Olive oil - extra virgin
Strips of Fontina cheese/or grated for stuffing/optional: reserve 1/4 cup for topping
Do the sauce first..........
Saute garlic and onions in a deep pan with olive oil until soft. Add the tomato paste and combine for a minute or 2, then add the tomato sauce. Add a little salt to season and a pinch of sugar, black pepper,oregano, peperoncino, and basil. Add the wine and let simmer for 30 minutes or so. If you don't have time, get a ready made "marinara sauce" instead and tweak it with 1/4 cup of white wine.
While your sauce is simmering away......
Slice carefully one side of each chicken breast half-way to crate a small pocket and stuff with fontina cheese then closed off with a toothpick to keep the cheese from oozing out.
In a large hot pan with olive oil, brown all sides of the chicken breasts. Pour out some of the oil in the pan and transfer the chicken breasts to the simmering sauce scraping all the goodies from the pan; (optional- sprinkle the 1/4 c. of cheese on top) and bake in a preheated oven covered at 350 F for 40 minutes. Take the cover out to brown the cheese topping after 30 minutes and bake for another 10 minutes or so.
Slice each breast and see the cheese ooze out....serve with cabbage, brussel sprouts or a combination of both vegetables. See previous posting of brussel sprouts for recipe.