Stuffed Chicken Breasts In Wine Sauce

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Servings: 4 cups Difficulty: Advanced
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Elegant rolled chicken breasts filled with sun-dried tomatoes and wheat germ, bathed in a creamy white wine reduction.
Stuffed Chicken Breasts in Wine Sauce recipe image
Stuffed Chicken Breasts in Wine Sauce recipe image
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Stuffed Chicken Breasts In Wine Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 450
Dietary:
V Vegan

Description

This elegant dish transforms simple chicken breasts into a restaurant-quality meal. The chicken is pounded thin and stuffed with a savory mixture of wheat germ, chopped green onions, and tangy sun-dried tomatoes, creating a delightful contrast in textures. Rolled tightly and seared until golden, the breasts are then simmered in a rich, velvety sauce made from dry white wine, half-and-half, and a touch of garlic. The wine reduces to concentrate its fruity notes, while the dairy adds a luxurious creaminess that coats the tender meat. Perfect for a special weeknight dinner or a date night at home, this recipe offers a sophisticated flavor profile without excessive complexity. Serve alongside roasted vegetables or mashed potatoes for a complete, satisfying experience.

Ingredients

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, combine wheat germ, chopped green onions, sun-dried tomatoes, basil, and garlic powder.
  3. Melt 1/4 cup (4 tablespoons) of margarine and stir it into the wheat germ mixture until well combined. Set aside.
  4. In a separate small bowl, whisk together chicken stock and flour until smooth.
  5. Gradually whisk in the dry white wine and half-and-half until the sauce mixture is smooth and free of lumps.
  6. Stir about 1 tablespoon of the wine sauce mixture into the wheat germ stuffing to help it bind. Reserve the remaining sauce.
  7. Separate the chicken breasts to yield 4 individual pieces. Place each piece between sheets of waxed paper or plastic wrap.
  8. Pound the chicken breasts flat to an even thickness, approximately 1/4 inch thick.
  9. Divide the stuffing mixture into 4 equal portions. Place one portion on each chicken breast, rolling it up tightly from one end to the other.
  10. Secure each roll with toothpicks.
  11. Melt 1 tablespoon of margarine in a large skillet over medium-high heat.
  12. Brown the chicken rolls on all sides until golden, about 2-3 minutes per side.
  13. Transfer the browned chicken rolls to a covered baking dish.
  14. Pour the reserved wine sauce evenly over the chicken rolls.
  15. Cover the dish and bake in the preheated oven for 40-45 minutes, or until chicken is cooked through and sauce is bubbling.
  16. Remove toothpicks before serving. Serve immediately with the pan sauce.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 10g50%
Cholesterol 150mg50%
Sodium 350mg15%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 3g
Protein 40g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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