Chicken Breasts with Asiago Cheese Filling

Ingredients 0/21

Step 1

Warm your oven to 375°F (190°C) and lightly grease a baking dish. In a bowl, mix together Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives to make the filling. Spoon about a quarter of this mixture onto the center of each chicken breast, then roll them up like a jelly roll. Use toothpicks to keep them from unraveling.

Step 2

Brush the tops of the chicken rolls with olive oil, season with salt, pepper, and a sprinkle of paprika, and place them seam-side down in the baking dish. Pop them into the oven and bake for around 30 minutes, or until the chicken is cooked through and the juices run clear. If you have a meat thermometer, it should read 165°F (74°C) inside. When done, take the chicken out and tent with foil to rest for about 10 minutes.

Step 3

While the chicken is resting, melt a tablespoon of butter in a skillet over medium heat. Toss in the mushrooms and garlic and cook until the mushrooms start to brown, about 4 minutes. Add the thyme and white wine, stirring to loosen any browned bits from the pan, and let it cook for a couple more minutes.

Step 4

Turn the heat down to medium-low, then stir in the heavy cream along with some salt and pepper. Let the sauce thicken just a bit before adding half a cup of Asiago cheese. Stir until the cheese melts and the sauce is smooth—be careful not to overcook, or the sauce could get stringy.

Step 5

Slice the chicken into half-inch pieces, pour the creamy Asiago sauce over the top, garnish with a bit more thyme if you like, and serve right away.