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Sundried Tomato and Provolone Chicken View Larger

Sundried Tomato and Provolone Chicken

Serves 4-6

Ingredients:

  • 4 Tablespoons olive oil, divided
  • 1 cup leeks, white part only, chopped
  • 1 cup Cremini mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 1/3 cup Stonewall Kitchen Sun-Dried Tomato Pesto
  • 1 1/2 pounds boneless skinless chicken breasts
  • 4 slices Provolone cheese
  • 1/2 cup basil, chiffonade

Directions:

  1. Heat 2 Tablespoons olive oil in a 10-12 inch skillet over medium heat. Add leeks and mushrooms. Sauté until tender. Add garlic and sauté 1-2 minutes, making sure the garlic does not brown. Add the wine and sauté until wine reduces by half. Add the Sun-Dried Tomato Pesto and stir. Remove from pan and keep warm. Wipe out pan.
  2. Trim and pound chicken breasts to 1/2-inch thickness.
  3. Heat remaining olive oil over medium-high heat. When oil is hot add chicken breasts and sauté 4-6 minutes per side or until cooked through and the juices run clear. Make sure the pan is not overcrowded. Drain off fat. Cover each chicken breast with a slice of Provolone cheese. Reduce heat to low and cover pan. Heat until cheese is melted.
  4. Serve chicken with leek, mushroom and sun-dried tomato mixture spooned over each breast. Top with basil and serve immediately.

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Sun-Dried Tomato Pesto
Sun-Dried Tomato Pesto Item: 551215 $7.95