Stuffed Chicken Breast Alfredo

  • Yield: servings


4-- chicken breasts
1-- 8.5 ounce sun dried tomatoes packed in olive oil
1cup basil
1-- garlic clove
3tablespoons pine nuts
1/2teaspoon salt
1pound ground chicken
2-- shallots, chopped
1/2cup Parmigiano Reggiano
1/4teaspoon pepper
1/2teaspoon salt
1/4cup bread crumbs
1-- egg
4slices Prosciutto
8ounces fresh mozzarella, cut into 2 ounce logs
-- Cooking twine
1/2cup flour, for dredging
2tablespoons olive oil
1/2cup white wine
1 1/2cups cream
1cup Parmigiano Reggiano
1/2teaspoon garlic powder
-- Salt and Pepper to taste
-- Fettucine, cooked
-- Basil, cut into strips for garnish


Preheat oven to 375 degrees. Pound the chicken breasts as flat as possible.

Combine the sun dried tomatoes, including olive oil, basil, garlic clove, pine nuts and salt into a food processor. Process until a thick pesto is formed and set aside.

Combine the ground chicken, shallots, pepper, salt, 1/2 cup Parmigiano Reggiano, bread crumbs, and egg in a bowl, set aside.

Take the chicken breast, and spread some of the sun dried tomato pesto in a thin layer on one half of the chicken breast. Place a slice of Prosciutto over the sun dried tomato pesto. Spread a layer (about 1/4 cup) of the ground chicken mixture over the slice of Prosciutto. Finally, take one of the mozzarella logs and place it on top of the ground chicken mixture, in the middle. Roll the chicken breast up as tight as possible and tie three loops around the whole thing with the kitchen twine. Repeat the layering process with the remaining chicken breasts.

Heat the 2 tbs oil in a large skillet over med heat. Dredge each of the chicken breasts in flour and place into the skillet, searing on all sides. Once the searing is done, place the chicken breasts into a 13x9x2 inch glass dish, set aside for a minute. Deglaze the pan with the white cooking wine and cook out for a couple minutes. Whisk in the cream and then slowly add in the 1 cup Parmigiano Reggiano, then the garlic powder and salt and pepper to taste. Once this is done, pour the cream sauce over the chicken breasts and place, uncovered, into the preheated oven. Cook for 35 minutes or until internal temperature reads 165 degrees Fahrenheit.

After taking the chicken out of the oven, remove the kitchen twine and dish the chicken with the Fettucine, spooning some of the sauce from the baking dish over it, and using the sliced basil as a garnish.