Traditional Sun-Dried Tomato and Basil Stuffed Chicken Breasts in a White Wine Cream Sauce Recipe

2022-11-05

By Italian Food Master

Italian Cuisine

Main Course

Sun-Dried Tomato and Basil Stuffed Chicken Breasts in a White Wine Cream Sauce is a classic Italian recipe  that is inspired by Mediterranean cuisine, specifically the coastal regions of southern France and Italy. 

Recipe with Preserved Sun-Dried Tomatoes

Mediterranean cuisine is known for its use of fresh, vibrant ingredients such as tomatoes, herbs, and olive oil. Sun-dried tomatoes, which are a key ingredient in this dish, originated in Italy as a way to preserve fresh tomatoes during the hot summer months.

White Wine Cream Sauce

The use of a white wine cream sauce is also typical in Mediterranean cooking, particularly in regions such as southern France and Italy. The sauce is made with white wine, cream, and sometimes chicken stock, and it adds a rich and savory note to the dish. 

Stuffed Chicken: A Staple of Mediterranean Cooking

Stuffed chicken breasts are a popular dish in many Mediterranean countries, and the stuffing in this recipe adds a burst of flavor and texture to the dish. The combination of sun-dried tomatoes, basil, and cream cheese in the stuffing creates a flavorful filling that complements the chicken perfectly.

Pitfalls on Sun-Dried Tomato and Basil Stuffed Chicken Breasts

 Butterflying the chicken breasts: To stuff the chicken breasts, they need to be butterflied. This means to cut them in half lengthwise, leaving them attached on one side, so that they will lay flat. Use a sharp knife to make a small incision in the thicker side of the breast and then cut through, being careful not to cut all the way through.

 Choosing the filling ingredients: The filling ingredients, such as sun-dried tomatoes and basil, need to be finely chopped and mixed together. Try to use high-quality ingredients for the best flavor. A look to our article may save you time Enhance the Flavor.

 Stuffing the chicken: Place a spoonful of the mixture onto each chicken breast, spreading it evenly while leaving a small border around the edges. Roll the chicken breast up tightly and use toothpicks to secure the seam.

 Preparing the white wine cream sauce: The sauce should be prepared before cooking the chicken, so it's ready to add once the chicken is browned. Sautee garlic and onion in olive oil, add white wine, cream, and chicken broth, then let it simmer for a few minutes to thicken, invest some time in our article The Charm of Italian Sautéing .

 Cooking the chicken: The chicken should be browned on all sides before being placed in the oven to finish cooking. Heat olive oil in a skillet and sear the chicken on all sides until golden brown. Then place the chicken in a baking dish and bake in the oven for 20-25 minutes at 375°F (190°C), give our article a chance to engage you Adding Flavor and Texture to ingredients with Searing. 

 Finishing the dish: Once the chicken is cooked, remove the toothpicks and slice it into rounds. Put the chicken on a serving platter and spoon the white wine cream sauce over the top. Add chopped fresh basil for a finishing touch.

 Timing the cooking: The timing of the chicken and the sauce needs to be coordinated. While the chicken is baking, the sauce should be simmering on the stove. This will prevent you from having to make the sauce after the chicken is ready, take a glance at our article on Top Picks for Precision Cooking.

Ingredients

• 4 boneless, skinless chicken breasts

• 1/2 cup sun-dried tomatoes, drained and finely chopped

• 2 ounces cream cheese, softened

• 3 tablespoons chopped fresh basil

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil

• 1/2 cup dry white wine

• 1/2 cup chicken broth

• 1/2 cup heavy cream

Instructions

1. Preheat oven to 375°F.

2. In a bowl, combine sun-dried tomatoes, cream cheese, basil, salt, and pepper.

3. Using a sharp knife, cut a pocket horizontally into each chicken breast. Stuff each pocket with sun-dried tomato mixture, and secure the edges with toothpicks.

4. In an oven-safe skillet, heat olive oil over medium-high heat. Sear chicken breasts until golden brown on each side, about 3 minutes per side.

5. Transfer skillet to the oven and bake until chicken is cooked through, about 20-25 minutes.

6. Remove chicken breasts from skillet and keep them warm.

7. Return skillet to stove, and heat white wine until it is reduced by half. Add chicken broth and heavy cream. Cook for 3-4 minutes or until sauce thickens slightly.

8. Pour sauce over chicken breasts and serve.

Preparation Time 20 min

Cook Time 40 min

Total time 1 hour

Nutrition Facts

Calories: 360

Fat: 20 g

Saturated Fat: 8 g

Carbohydrates: 9 g

Fiber: 1 g

Sugar: 4 g

Protein: 29 g

Regional Ingredients Variations of Stuffed Chicken Breasts

Sicily, they may use some toasted breadcrumbs and pecorino cheese for the stuffing along with some chopped parsley and garlic, and may serve it with some roasted cherry tomatoes and potatoes. This variation is commonly known as "Petto di Pollo Ripieno alla Siciliana."

Tuscany, they may use some prosciutto di Parma and mozzarella cheese for the stuffing along with some chopped sage and rosemary, and may serve it with some sautéed spinach. This variation is commonly known as "Petto di Pollo Ripieno al Prosciutto e Mozzarella alla Toscana."

Lombardy, they may use some gorgonzola cheese and chopped walnuts for the stuffing along with some chopped thyme and lemon zest, and may serve it with some polenta. This variation is commonly known as "Petto di Pollo Ripieno al Gorgonzola e Noci alla Lombarda."

Puglia, they may use some ricotta cheese and sundried tomatoes for the stuffing along with some chopped basil and oregano, and may serve it with some orecchiette pasta and tomato sauce. This variation is commonly known as "Petto di Pollo Ripieno alla Pugliese."

Veneto, they may use some speck and Asiago cheese for the stuffing along with some chopped garlic and parsley, and may serve it with some risotto alla parmigiana. This variation is commonly known as "Petto di Pollo Ripieno allo Speck e Asiago alla Veneta."

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