These Chicken Breast are stuffed with amazing filling of sundried tomatoes, ricotta cheese, pesto rosso and blue cheese. And to finish this amazing chicken recipe we are making a blue cheese cream sauce. Totally delicious dish that will impress even the most picky eaters.
Trying to find something elegant and delicious to cook for that special someone or the guests at your next dinner party? These These Blue Cheese and Sundried Tomato Pesto Stuffed Chicken with Blue Cheese Cream Sauce will make them talk about your culinary skills for a very long time.
Elegant, simple, stunning, delicious. This recipe is absolutely smashing.
If you think that they are difficult to make you are wrong! You will be able to master this recipe no matter of your culinary ability and skills. I love to make for special occasions for my guest but they are easy to make for your weeknight as well. They are also a perfect freezer meal-prep dish!
The taste of these stuffed chicken breasts is unmatchable, you’ll have everyone convinced that you’re a master chef the moment they see them.
Now you guys may have tried my Spinach and Cream Cheese Stuffed Chicken Thighs Wrapped in Bacon, which also features chicken breast stuffed with savory, melt in your mouth goodness. But my recipe today is a bit different. Rather then being wrapped with bacon, this chicken breast are stuffed with super delicious filing made of ricotta cheese, sundried tomato pesto, blue cheese and we are finishing this dish with smooth blue cheese cream sauce. My mouth is already watering and I am sure yours too.
WHAT I LOVE ABOUT THIS RECIPE?
- Takes 35 minutes to have this elegant dish
- Perfect dish for the Holiday Season Dinner
- Perfect freezer food -cooks perfectly
- Made with easy to find natural ingredients
TIPS FOR SUCCESS
- Toothpicks are needed to hold the chicken together and so the bacon does not fall away from the chicken when baking. They should be easy to remove before serving.
- Don’t over crowd the pan.
- Crisp the chicken before finish it in the oven. That way you will have crispy exterior and juicy and tender chicken on the inside.
Blue Cheese and Sundried Tomato Pesto Stuffed Chicken with Blue Cheese Cream Sauce
Equipment
Ingredients
- 4 Chicken breasts
- 3 oz. ricotta cheese
- 3 oz. blue cheese
- 2 oz. cream cheese
- 1 tbsp. pesto rosso
- 1 tbsp. chopped sun dried tomatoes
- salt - to taste
- black pepper - to taste
- 1 tbsp. chopped parsley
- 1 tbsp. fresh chopped dill
- 1 tsp. garlic powder
- 1 tsp. onion powder
For the Blue Cheese Cream Sauce:
- 2 cups heavy cream
- 1/3 cup blue cheese - or more for more reach flavor
- 4 tbap. cream cheese
- 3 tbsp. ricotta cheesse
- 1 garlic clove - finely chopped
- salt - to taste
- black pepper - to taste
- 1/2 tsp. onion powder
- 1/2 tsp. dry thyme
- 1 tbsp. olive oil
- fresh chopped parsley
- 1/3 cup white wine
Instructions
- Pre heat oven to 375 F.
- Place the chicken breast on a cutting board and carefully insert the tip of a sharp knife into the thickest part of the chicken breast.
- Cut an opening about 4 inches wide to create a pocket without cutting all the way through. Put the breast in a dish and pour the previously prepared rub all ( salt, black pepper, onion and garlic powder) over the chicken and with your hands generously rub on all sides and inside of the pocket.
- Refrigerate the chicken breast and let it marinate until ready to use. While the chicken is marinating, prepare the cheese filling.
- In a mixing bowl, combine ricotta cheese, blue cheese, cream cheese,pesto rosso,sundried tomatoes,fresh chopped dill and parsley and garlic and onion powder, salt and fresh cracked black pepper. Mix well.
- Take out the chicken breast from the fridge and stuff each breast with the cheese and spinach mixture. Secure the pockets with toothpick, if need it.
- Pre heat a cast iron skillet or a sauté pan that is save to be used in oven. If you don’t have one, that is fine, you can later transfer the chicken in a baking dish and finish in the oven.
- Put a table spoon or so of olive oil and heat up over medium high temperature. Brown the chicken on each side. Using a thongs carefully turn and brown it on both sides. it should take 3-4 minutes per side. Remove from stove and finish in the oven. It should take 10-15 minutes to be done. Check with food thermometer to see if the chicken is cooked all the way through- it should read temperature of 165 F. Don’t forget to remove it from the heat prior to reaching the 165 F, it will continue to cook. Let the chicken breast rest for 5 minutes. Remove the toothpicks and serve while hot.
To make the Blue Cheese Cream Sauce:
- While you are finishing the chicken in the oven start with making the sauce. It is super easy to make and is done in about10 minutes.
- In a large sauté pan, add the olive oil and heat it up to medium temperature. Add the chopped garlic and sauté for about 30 second, or until fragrant.
- Add the white wine and cook it for about 30-45 seconds, so the alcohol can evaporate. Add the heavy cream and stir the blue cheese, ricotta and cream cheese in. Season with salt, pepper, onion powder and dry thyme. Simmer for 5-8 minutes, or until the sauce is thickening. Finished with fresh chopped parsley.
To asamble the dish:
- If you are serving this recipe family style, add the chicken in to the pan with the blue cheese cream sauce and sprinkle fresh chopped parsley. Or if you are doing individual plates, on the bottom of each plate put a spoon of the sauce and then add the chicken on top.
Notes
- Toothpicks are needed to hold the chicken together and so the bacon does not fall away from the chicken when baking. They should be easy to remove before serving.
- Remove the toothpicks and serve while hot.
- Season well the chicken breast for more flavor.