Asiago-Stuffed Chicken Breasts

Ingredients

• Filling:
• 1 cup grated Asiago cheese
• ¼ cup chopped sun-dried tomatoes
• ¼ cup Italian-seasoned panko bread crumbs
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped Kalamata olives
• Chicken:
• 4 large boneless, skinless chicken breast halves, pounded 1/4 inch thick
• 1 teaspoon olive oil
• salt and freshly ground black pepper to taste
• paprika to taste
• Sauce:
• 1 tablespoon butter
• 1 cup sliced baby bella mushrooms
• 1 clove garlic, minced
• 2 sprigs fresh thyme, leaves removed (Optional)
• ¼ cup dry white wine
• ½ cup heavy cream
• salt and ground black pepper to taste
• ½ cup grated Asiago cheese, at room temperature
• 2 teaspoons fresh thyme leaves (Optional)

Step 1

Heat your oven to 375°F (190°C) and lightly grease a baking dish. In a bowl, mix together Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives to make the filling. Spoon about a quarter of that mixture onto the center of each chicken breast, then roll them up like a jelly roll. Use toothpicks to keep them securely closed.

Step 2

Brush the outside of each chicken roll with olive oil, then place them seam-side down in your baking dish. Sprinkle with salt, pepper, and a little paprika for some extra flavor. Pop them in the oven and bake for about 30 minutes, or until the chicken is cooked through and no longer pink inside. If you have a meat thermometer, it should read 165°F (74°C) in the thickest part. Once done, take the chicken out and loosely cover with foil to rest for around 10 minutes.

Step 3

While the chicken is resting, melt a tablespoon of butter in a skillet over medium heat. Toss in mushrooms and garlic, cooking until the mushrooms start to turn golden, about 4 minutes. Add fresh thyme and pour in the white wine, scraping up any bits stuck to the pan, and let it cook for a couple of minutes.

Step 4

Turn the heat down to medium-low and stir in the heavy cream, along with some salt and pepper. Let the sauce thicken just a bit, then add half a cup of Asiago cheese. Stir quickly until the cheese melts smoothly—be careful not to overcook it, or the sauce can get lumpy and stringy.

Step 5

Slice the chicken into half-inch pieces, drizzle with that creamy Asiago sauce, garnish with a little extra thyme if you like, and serve right away.