LouieNep Food

My wife has been reminiscing non-stop about her favorite dish at her dad’s old restaurant: chicken breasts stuffed with cheese, topped with a creamy sauce.

Because I’m such a great husband (ahem), I thought I’d give it a shot for dinner tonight, based only on what I understood from her description.

Provolone Stuffed Chicken
4 boneless, skinless chicken breasts, pounded thin
Flour for coating
A lot of butter
Extra Virgin Olive Oil
4 thick sticks of Provolone (for rolling up in the breasts)
Dash of Knorr seasoning
Half a cup of Sour Cream
2 teaspoons chopped Fresh Sage leaves

Season chicken breasts with sea salt and freshly ground pepper. Roll up with sticks of Provolone, and roll in flour to coat.

Bring a medium saucepan to medium-high heat. Add a few tablespoons of olive oil, and about two tablespoons butter. When it starts to sizzle, carefully put in chicken rolls… make sure there’s enough space around them so they aren’t touching.

Cook until light golden brown on both sides. Remove to a baking dish, and put in 375 degree oven while you work on the sauce.

In the same pan you cooked the chicken in, add about a tablespoon more of butter and the chopped Fresh Sage leaves. Whisk well. Add about half a cup of water with a dash of Knorr seasoning. Slowly pour in Sour Cream, keep whisking over medium heat so sauce is nice and thick.

Remove chicken rolls from oven, transfer to serving platter, and pour all that good sauce over it. Serve.

Since we bought a hunk of provolone yesterday, that’s what I used- but feel free to try it with other cheeses. I suspect it will be good with blue cheese in particular, or perhaps a mixture of ricotta and freshly grated parmesan… but that’s a dish for another day!

This was a huge hit; the wife loved it.

This entry was posted on Monday, July 25th, 2005 at 2:16 am and is filed under Comfort Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.