Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup of Mascarpone di Bufala di Battipaglia cheese
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped sun-dried tomatoes
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Meat mallet
- Toothpicks
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet until they are an even thickness.
3. In a bowl, mix together the Mascarpone di Bufala di Battipaglia cheese, chopped basil, chopped sun-dried tomatoes, grated Parmesan cheese, salt, and pepper.
4. Spoon the cheese mixture onto each chicken breast, spreading it evenly.
5. Roll up each chicken breast and secure with toothpicks.
6. Heat the olive oil in a large oven-safe skillet over medium-high heat.
7. Add the stuffed chicken breasts to the skillet and cook for 2-3 minutes on each side until browned.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
9. Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 5g
Protein: 43g
Substitutions for ingredients:
- Mascarpone di Bufala di Battipaglia cheese can be substituted with regular Mascarpone cheese or cream cheese.
- Fresh basil can be substituted with dried basil.
- Sun-dried tomatoes can be substituted with roasted red peppers.
Variations:
- Add chopped spinach or artichokes to the cheese mixture.
- Use goat cheese or feta cheese instead of Mascarpone cheese.
- Add chopped nuts, such as pine nuts or walnuts, to the cheese mixture.
Tips and tricks:
- Make sure to pound the chicken breasts to an even thickness so they cook evenly.
- Use toothpicks to secure the chicken breasts so the cheese mixture doesn't leak out.
- Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftover stuffed chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken breasts 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 sliced chicken breasts on a bed of arugula or mixed greens. Drizzle with balsamic glaze for added flavor.
Garnishes:
Garnish with additional chopped fresh basil or grated Parmesan cheese.
Pairings:
Pair with a side of roasted vegetables or a simple pasta dish.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Caprese salad
Troubleshooting advice:
- If the cheese mixture leaks out of the chicken breasts, use toothpicks to secure them more tightly.
- If the chicken breasts are not cooked through after baking, return them to the oven for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Mascarpone di Bufala di Battipaglia is a type of Italian cheese made from the milk of water buffalo. It is known for its rich, creamy texture and is often used in desserts and savory dishes.
Flavor profiles:
This dish is rich and creamy with a hint of sweetness from the sun-dried tomatoes and a savory flavor from the Parmesan cheese.
Serving suggestions:
Serve with a glass of Chianti or Pinot Grigio for a complete Italian meal.
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Region: Italian