GRAND HAVEN, Mich. – Chef Joel Bradshaw of Porto Bello Italian Restaurant shares his Tuscan stuffed chicken and white wine cream sauce recipes.
Tuscan stuffed chicken
- 4 skin on chicken breasts
- 4 cups cooked rice pilaf
- 1 cup romano cheese
- 1 cup sun-dried tomatoes
- 1/2 cup prosciutto ham
- 1/2 cup white wine
combine all of the above
pre-heat oven to 350
loosen skin of chicken breast
pack stuffing into a tight ball ( about the size of a baseball)
tuck stuffing under skin
Form chicken and stuffing into a ball about the size of a softball
- on a greased cookie sheet place nicely formed chicken breasts into oven for 30 – 40 minutes, or until nicely browned.
remove from oven and top with the following…
White wine cream sauce
- 2 cups white wine
- 1 cup heavy cream
- 1 tbsp. garlic pepper seasoning
- 1 tsp. salt
- thicken with cornstarch slurry (equal parts cornstarch to water)
Serve immediately, and enjoy!
For more information on Porto Bello, click here.
