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| Grilled stuffed chicken filets topped with a savory Burgundy-tomato sauce. Yum - so good! |
I just adore Rachael Ray - she is a joy to watch on TV and her recipes are amazing. A short while ago she demonstrated a recipe for Mediterranean Chicken.
The recipe is fantastic, but my bunch craves a little more country in the cock-a-doodle-doo, so I have adapted Rachael Ray's recipe...and taken it to the grill!
INGREDIENTS
2 cups shredded cheese, Cheddar & Monterey Jack blended
1 pound bacon, uncooked, cut into 1" squares
1 small onion, chopped
2 cloves garlic, minced
2 small pickled jalapeno peppers, finely chopped
6 boneless, skinless chicken breasts
Salt and pepper
2 tablespoons extra virgin olive oil
1/2 cup Burgundy wine
1 can fire roasted diced tomatoes (14.5 ounces)
1/2 cup chicken broth
4 cups prepared pasta or rice
DIRECTIONS
Fire up the grill!
Combine the cheese, bacon, onion, garlic and jalapeno pepper. Butterfly the chicken breasts (slit horizontally). Pound the chicken flat with a mallet; season with salt and pepper. Place cheese/bacon mixture into center of each chicken breast filet. Fold the chicken together, top over bottom, and secure open edges with round toothpicks.
In a large, heavy skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, 3-4 minutes per side. Transfer the chicken to the hot (350°F) grill; cook completely, 15-20 minutes, with the grill covered.
As the chicken is cooking, pour the wine into the skillet and simmer for 5 minutes, stirring to release the browned bits. Stir in the tomatoes and chicken broth. Reduce heat to low, cover skillet and continue to simmer for 10 minutes.
Slice cooked chicken crosswise, serve over prepared pasta or rice, top with the Burgundy-tomato sauce.
As written, this is quite a spicy dish; if you prefer less heat, reduce the amount of jalapenos.
Where does your kitchen inspiration originate?
As always, I look forward to your questions and comments!
~Until next time!
