Wine & Cheese by TCC Recipes

Mozzarella Stuffed Chicken Breast

1 lb. linguini
4 medium size chicken breasts
1 Jar of Sonoma Farms Spinach Artichoke dip
1 piece Ovolini Fresh Mozzarella, cut into 8 slices
4 TBSP My Brother’s Olive Oil, divided
1 shallot, finely diced
1 cup Tiefenbrunner Pinot Grigio
½ cup heavy cream
1 tomato, diced
4 cloves of garlic, sliced thinly
¼ cup parsley, chopped
¼ stick butter
Salt & Pepper to taste

Cook linguine in heavily salted water until just tender or al dente. Meanwhile, slice each chicken breast horizontally into the thick edge of the breast to make a deep pocket. Fill each pocket with one tablespoon Sonoma Spinach Artichoke dip and two slices of Fresh Mozzarella. Set aside. In a medium sauce pan, heat 2 TBSP olive oil over medium heat. Add shallots and simmer until clear. Add the white wine and reduce the liquid to half its original volume. Then add the cream and reduce to half, again. Set aside. In a medium sauté pan, heat butter over medium high heat until brown. Gently lay the breasts in the pan and cook for 4 minutes. Turn over and cook for 4 more minutes. Set aside.

In a medium sauté pan, toss 2 TBSP olive oil, tomatoes and garlic and sauté for 5 minutes. Add the cooked pasta and heat for another 2 minutes. Remove from heat and add parsley. Spoon pasta onto each plate. Top with chicken breast and then cream sauce.

Pair with the Caparone Nebbiolo.