Recipe by Jessica Potts, “A Happy Food Dance”, Blog
Blueberry and provolone stuffed chicken will delight your palate with tender mushrooms, fresh basil and pleasingly bitter parsley. With a surprising hint of crisp white wine, this blueberry and provolone stuffed chicken will brighten any holiday menu.
- 1 cup frozen blueberries
- 4 skinless, boneless chicken breasts
- 8 thin slices of provolone cheese
- 32 fresh basil leaves
- 3 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 3 cups sliced mushrooms
- 1-1/2 cups low sodium chicken broth
- 1⁄2 cup white wine
- 1 teaspoon red wine vinegar
- 1 tablespoon chiffonade fresh basil
- 1 tablespoon chopped parsley
- Salt and Pepper to taste
- Place frozen blueberries in a colander over a bowl or sink. Let blueberries juices drain.
- Halve chicken breasts horizontally, keeping the long side of the chicken breast attached. Open halves like a book and pound breasts until 1⁄4” thick. Season all sides with salt and pepper.
- Place each chicken breast on a work surface cut side up. Add about 1⁄4 cup blueberries on top of the chicken and then top with 2 slices of provolone and 8 basil leaves, maintaining a 1” border on the chicken.
- Roll the chicken breasts up lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
- Preheat oven to 450°F.
- Heat 1 of tablespoon butter and oil in a large ovenproof skillet. Add the stuffed chicken and cook until brown on all sides, about 8-10 minutes.
- Transfer to oven and bake until an instant read thermometer reads 165 degrees when inserted into the middle, about 7-8 minutes.
- Transfer chicken to plates and let rest for about 10 minutes.
- While the chicken is resting, scrape any melted cheese from the skillet and discard. Set the skillet over medium high heat and add 1 tablespoon butter.
- Add mushrooms and cook, turning occasionally until mushrooms are golden brown. About 5 minutes. Add in the white wine and cook for about 60 seconds.
- Add broth and vinegar and simmer until liquid is thickened and reduced, about 10-12 minutes.
- Stir in remaining tablespoon butter and herbs.
- Taste and season with salt and pepper.
- Cut off and discard twine from stuffed chicken breasts.
- Cut chicken into slices and drizzle mushroom sauce over top and serve.
Number of servings (yield): 4