Week 2 – Joanne Perata’s Stuffed Chicken Breast (from Fratelli Perata Winery in Paso Robles)
4 Chicken Breasts
12 oz. Pesto (your own is best, bottled okay)
6 oz. Sun Dried Tomatoes
4 T Olive Oil
6 oz. Tomato Paste
8 oz. Mozzarella, shredded for stuffing and topping
4 oz. Cheese (Parmesan, Gruyere, Fontina or similar) sliced. Grate about 1/4 C to decorate top of dish.
Rinse chicken, pat dry, slit a pocket in each breast with a sharp knife.
In food processor, 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 a slice of your second 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 in a 350 degree oven, until chicken tests 185 degrees, about 30 minutes depending on how thick the breasts are. Serve hot with a big green salad and veggies. This will pair perfectly with a Sangiovese or Super Tuscan.