Stuffed Asiago Chicken Breasts

Elegant sufficient for dinner guests, but enticing tolerable to do two thumbs stirring from your family.

The ingredient of Stuffed Asiago Chicken Breasts

1. 1 cup grated Asiago cheese
2. u00bc cup chopped sun-dried tomatoes
3. u00bc cup Italian-seasoned panko bread crumbs
4. 2 tablespoons chopped vivacious parsley
5. 2 tablespoons chopped Kalamata olives
6. 4 large boneless, skinless chicken breast halves, pounded 1/4 inch thick
7. 1 teaspoon olive oil
8. salt and freshly sports ground black pepper to taste
9. paprika to taste
10. 1 tablespoon butter
11. 1 cup sliced baby bella mushrooms
12. 1 clove garlic, minced
13. 2 sprigs open thyme, leaves removed
14. u00bc cup dry white wine
15. u00bd cup oppressive stifling cream
16. salt and sports ground black pepper to taste
17. u00bd cup grated Asiago cheese, at room temperature
18. 2 teaspoons lighthearted thyme leaves

The instruction how to make Stuffed Asiago Chicken Breasts

1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
2. enlarge Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives in a bowl for the filling. Place roughly more or less 1/4 of the filling going on for the center of each chicken breast. Roll stirring jelly-roll style, securing the edges later than toothpicks to maintenance the chicken breasts from unrolling. massage the top of each chicken breast when olive oil, place seam-side down in the prepared baking dish, and sprinkle in the manner of salt, pepper, and paprika.
3. Bake in the preheated oven until chicken is no longer pink in the center and the juices rule clear, nearly 30 minutes. An instant-read thermometer inserted into the center should right to use at least 165 degrees F (74 degrees C). sever from oven, tent loosely taking into account bearing in mind foil, and take over to cool for just about 10 minutes.
4. Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. go to mushrooms and garlic and cook until mushrooms put into action to brown, roughly more or less 4 minutes. go to thyme leaves and white wine, stirring and deglazing the skillet, and cook for 2 minutes.
5. shorten heat to medium-low and excite in the close cream, salt, and pepper. Cook until sauce starts to slightly thicken. grow 1/2 cup Asiago cheese and work up until melted and smooth. cut off surgically remove from heat immediately; overcooking the Asiago cheese will create a lumpy, stringy sauce.
6. Slice each chicken breast into 1/2-inch thick slices, and drizzle behind Asiago sauce. gild gone thyme and serve immediately.

Nutritions of Stuffed Asiago Chicken Breasts

calories: 599.3 calories
carbohydrateContent: 9.7 g
cholesterolContent: 213.8 mg
fatContent: 34.4 g
fiberContent: 0.9 g
proteinContent: 59.9 g
saturatedFatContent: 17.9 g
servingSize:
sodiumContent: 934.3 mg
sugarContent: 1.8 g
transFatContent:
unsaturatedFatContent: