Caprese Stuffed Chicken

This is a great recipe for two - double to have leftovers for lunch or feed a family of four.  When you drain the tomatoes, save the oil.  It is great to add flavor to other dishes - for example, use it to scramble eggs.  I like to use Boars Head Italian Mozzarella for this - it has a nice coating of spice on the outside.

2 Chicken Breasts
Salt and Pepper
1 Tsp Dried Oregano
1/2 Tsp Dried Basil
1 Roma Tomato, thinly sliced
1/4 Cup  Basil, chiffonaude
4 Tsp Sun Dried Tomatoes in oil - drained and chopped
2 Slices Cheese - your choice
2 Cloves Garlic, minced
Cup Balsamic Glaze

Heat oven to 350 degrees. 

Butterfly the chicken breasts (slice in half, stopping just short of cutting through and open like a book).

Season inside of the breasts with salt, pepper, oregano and basil.  Place 2 slices fresh tomatoes, half the basil, 2 tsp sun dried tomato and 1 slice cheese one one side of the chicken.  Close the chicken and wrap snugly in foil.  Wrap each breast separately.

Place in a baking pan and place in the oven.  Bake until the chicken is cooked through - 30 to 45 minutes.

Remove from oven, remove from foil, place on plate and drizzle with Balsamic Glaze.

Risotto with Sun Dried Tomatoes and Pesto

This makes a nice side dish or main course.  I like to use White on White wine from Cullari in Hershey, PA, but you can use your favorite wine.  Remember my rule - cook with what you like to drink.

  3 Tbl Butter                                                                             1/2 Cup Smoked Sun Dried Tomatoes,

  1 Tbl Garlic, Minced                                                                -Diced

  2 Cups Arborio Rice                                                                1/4 Tsp Black Pepper

  1/2 Cup Dry White Wine                                                         3 Tbl Pesto

  6 Cups Chicken Stock                                                             1/4 Cup Parmesan

  1 1/4 Tsp Salt                                                                          

In a medium saucepan, bring broth to a boil.

In a large pot, melt butter.  Add the garlic and cook until fragrant, being careful not to burn.  Add the rice and stir until opaque.  Add the wine and cook until absorbed.  Add salt, pepper and 1 ladle of stock.  Cook until absorbed.  Add tomatoes and 1 ladle of stock, cook until absorbed.  Continue to add 1 ladle of stock at a time and cook until absorbed - repeat until the rice is to your preferred doneness.  If you need more liquid, microwave water until hot and use it one ladle at a time.  When done, turn off heat and stir in pesto and Parmesan cheese.