This dish is terrific the next day for lunch, appetizers, or just warmed up again!
Cooking Category: Mid Week
Skill Set: Novice & Enthusiast & Expert
Product Availability: All year
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Entrée Servings: 2
Appetizer Servings: 6
|shallot||1 whole, minced|
|fresh thyme||2 sprigs|
|carrots||1 cup, julienne|
|chicken stock||1 cup|
|red wine||3 tablespoons|
|garlic||1 clove, minced|
|Parmesan cheese||1/2 cup as garnish|
|chicken breast||2 medium, boneless and skinless|
|sweet red pepper||1/2 of a pepper, julienned|
|sweet yellow pepper||1/2 of a pepper, julienned|
|fresh basil||8 leaves|
Sauté shallots, fennel and garlic over medium heat in 2 tablespoons olive oil until tender and translucent, about 4 minutes. While shallot mixture is cooking, slice Roma tomatoes lengthwise and remove seeds. Chop into large chunks. If you are in a hurry, skip removing seeds and leave in. It will not change the taste of your dish, just the look. Push the shallot mixture to one side of the pan and add the chopped tomatoes and thyme. After about 5 minutes, tomatoes will begin to turn to a lighter red. Add the red wine and turn up heat to medium high to reduce until wine looks thick, about 1 minute. Add chicken stock and carrots and combine all ingredients. Reduce heat to medium and let simmer while preparing the chicken.
Make a pocket in breast cutting lengthwise and open chicken. Be careful not to cut all the way through. Season with salt and white pepper or fine ground black pepper; then drizzle inside of pocket with olive oil. Place 4 basil leaves and then peppers in pocket. Place chicken on simmering sauce. Braise in cover pan with lid slightly askew for 15-18 minutes. Turn over chicken after 7-9 minutes. Turn off heat and sprinkle parsley on top; cover and let rest for 5 minutes. Cut chicken on the diagonal in 5 or 6 slices. Serve in large bowl over rice, noodles, or spaghetti squash or just in its own sauce. Garnish with fresh Parmesan cheese.