Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup of Asiago Pressato cheese, shredded
- 1/2 cup of sun-dried tomatoes, chopped
- 1/4 cup of fresh basil, chopped
- 1/4 cup of bread crumbs
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Toothpicks
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Using a meat mallet, pound the chicken breasts until they are about 1/4 inch thick.
3. In a bowl, mix together the Asiago Pressato cheese, sun-dried tomatoes, basil, bread crumbs, and salt and pepper.
4. Spoon the cheese mixture onto each chicken breast, leaving a small border around the edges.
5. Roll up the chicken breasts and secure with toothpicks.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Add the chicken breasts to the skillet and cook for 2-3 minutes on each side until browned.
8. Transfer the chicken breasts to a baking dish and bake in the oven for 20-25 minutes or until the internal temperature reaches 165°F.
9. Remove the toothpicks before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 375°F
Internal temperature of chicken: 165°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 380
Fat per serving: 22g
Carbohydrates per serving: 7g
Protein per serving: 38g
Substitutions for ingredients:
- Asiago Pressato cheese can be substituted with any other type of cheese that melts well.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
- Fresh basil can be substituted with dried basil or any other fresh herb.
Variations:
- Add chopped spinach or artichokes to the cheese mixture for added flavor.
- Use prosciutto or bacon instead of toothpicks to secure the chicken breasts.
- Grill the chicken breasts instead of baking them for a smoky flavor.
Tips and tricks:
- Use a sharp knife to cut the chicken breasts in half lengthwise if they are too thick to pound.
- Make sure the toothpicks are soaked in water for at least 30 minutes before using them to prevent them from burning in the oven.
- Let the chicken breasts rest for a few minutes before slicing them to prevent the cheese from oozing out.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chicken breasts on a bed of greens or roasted vegetables for a colorful presentation.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
This dish pairs well with a side of roasted potatoes or a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the cheese mixture is too thick, add a tablespoon of olive oil to thin it out.
- If the chicken breasts are not cooked through after baking, cover with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure the internal temperature of the chicken reaches 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Asiago Pressato cheese is a semi-soft cheese that originated in the Asiago plateau in northern Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
This dish has a savory, cheesy flavor with a hint of sweetness from the sun-dried tomatoes.
Serving suggestions:
Serve with a glass of white wine or sparkling water with lemon for a refreshing beverage.
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Region: Italian