Stuffed Chicken Breast with Provencal Sauce

Recipe of the Week

Since last Sunday was Father’s Day and the major place to celebrate that day in St Thomas is Frenchtown, I thought it only fitting that Matt MacDonald of Craig and Sally’s put in another appearance as Guest Chef. Fathers were in evidence aplenty there la st weekend (including our Founder, Frank, and his son the Webmeister) since not only was the normal great food being served, they were also hosting a cognac and cigar tasting (if that’s not an occasion for macho bonding I don’t kn ow what is!). One of Matt’s special dishes was:

Stuffed Chicken Breast with Provencal Sauce

  • 1/2 cup sun dried tomatoes
  • 2 Tbsp olive oil
  • 1-2 cloves garlic
  • 1/4 cup fresh bread crumbs
  • 1 Tbsp fresh Basil or Rosemary or Cilantro
  • Salt and Pepper to taste
  • 4 oz smoked mozzarella, grated
  • 1/4 cup pine nuts
  • 4 whole chicken breasts, boneless but with center cartilage and skin
  • 4 Tbsp butter
  • garlic powder, dried thyme, salt and pepper
  • chicken broth

Place first 6 ingredients in food processor bowl and process until well combined. Mix in cheese and nuts.

Trim any fat from chicken breasts. Pound lightly to flatten. Place stuffing mixture on smaller side of breast and fold larger side over. Spray a baking pan with Pam or similar spray. Place breasts in pan and top each with butter, sprinkle of garlic po wder, dried thyme leaves, salt and pepper. Pour a little chicken stock into pan to keep chicken from drying out. Bake at 325 degrees approximately 35 minutes or until stuffing is hot.

Provencal Sauce

  • 2 Tbsp olive oil
  • 2 cloves fresh garlic, minced
  • 2 cups chopped tomatoes
  • 4 artichoke hearts, quartered
  • 2 hearts of palm, halved
  • 1/4 cup fresh basil
  • 1 Tbsp lemon juice
  • 1/4 cup white wine
  • 1/4 tsp red pepper flakes
  • Salt and pepper to taste

Combine all ingredients and simmer for approximately 15 minutes

On the side I’d probably suggest orzo pasta and fresh green beans, lightly steamed then sauteed with a little olive oil and garlic (obviously I’m a fan of those 2 ingredients – amazing considering that they’re actually good for you!).