Stuffed Chicken Cacciatore

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1/4 cup fresh basil, loosely packed
• 4 tablespoons sun-dried tomatoes packed in oil, sliced
• 4 tablespoons parmesan cheese, grated
• 1 medium yellow onion, sliced into rings
• 1 sweet red pepper, sliced into thin strips
• 1 cup mushroom, quartered
• 1/4 teaspoon crushed red pepper flakes
• 1 (14 1/2 ounce) can diced tomatoes (with basil, oregano, and garlic)
• 1 head garlic, crushed and diced
• 1 tablespoon italian seasoning
• 12 ounces whole wheat rotini
• 4 tablespoons olive oil
• 1/2 cup merlot
• 1/3 cup chardonnay wine

Recipe

• 1 need ziplock gallon freezer bag, toothpicks, large oven proof skillet and lid.
• 2 peal and crush garlic, dice, place into small bowl, salt and cover with olive oil.
• 3 start the pasta water.
• 4 place chicken breasts one at a time into a gallon ziplock bag with a little water, use smooth head of meat mallet and pound chicken into rectangles about 1/8 in thick.
• 5 with flattened chicken breasts arranged in a row, add dried tomatoes, basil, garlic, and parmesan to each breast. roll up each breast and use toothpicks to secure each roll.
• 6 in a small covered bowl, microwave mushrooms for 1-1/2 minutes, pour off water.
• 7 preheat oven to 375°f.
• 8 in large skillet over medium heat, heat olive oil, add chicken rolls, add chardonnay, cook chicken rolls about 6 minutes per side. remove chicken rolls.
• 9 add onion rings, crushed red pepper, and red pepper slices to skillet and cook until tender. add canned tomatoes, mushrooms, merlot, and italian seasoning and simmer for 5 minutes.
• 10 add chicken rolls to skillet, cover, and place into oven for about 20 minutes.
• 11 cook pasta.
• 12 remove skillet from oven and remove toothpicks from chicken rolls.