Stuffed Asiago Chicken Breasts

Asiago cheese is the star in this baked chicken breast recipe--both in the cheesy, sun-dried tomato, and olive stuffing and again in the mushroom cream sauce.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 599 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.

Step 2

Combine Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives in a bowl for the filling. Place about 1/4 of the filling on the center of each chicken breast. Roll up jelly-roll style, securing the edges with toothpicks to keep the chicken breasts from unrolling. Rub the top of each chicken breast with olive oil, place seam-side down in the prepared baking dish, and sprinkle with salt, pepper, and paprika.

Step 3

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, tent loosely with foil, and allow to cool for about 10 minutes.

Step 4

Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms start to brown, about 4 minutes. Add thyme leaves and white wine, stirring and deglazing the skillet, and cook for 2 minutes.

Step 5

Reduce heat to medium-low and stir in the heavy cream, salt, and pepper. Cook until sauce starts to slightly thicken. Add 1/2 cup Asiago cheese and stir until melted and smooth. Remove from heat immediately; overcooking the Asiago cheese will create a lumpy, stringy sauce.

Step 6

Slice each chicken breast into 1/2-inch thick slices, and drizzle with Asiago sauce. Garnish with thyme and serve immediately.