Mediterranean-stuffed chicken breast in tomato saffron vinaigrette over linguini
By Canadian Pizza
Features In the Kitchen IngredientsMediterranean-stuffed chicken breast in tomato saffron
Elegantly dressed, simply prepared, layers of depth and flavour. Aromatic saffron and savory stuffing leaves you wanting more.
| Elegantly dressed, simply prepared, layers of depth and flavour. Aromatic saffron and savory stuffing leaves you wanting more. |
| Ingredients: Vinaigrette: 3 tbsps white balsamic vinegar 1/8 tsp crushed saffron 4 tbsps extra virgin olive oil 2 tbsps chopped fresh sage 1 pint cherry tomatoes, halved 1 box linguini Salted water 4 skinless, boneless chicken breast halves, butterflied Stuffing: 4 portobello mushrooms, finely chopped 1 roasted red pepper Toasted pine nuts Garlic, chopped Fresh sage chiffonade 4-8 prosciutto slices |
| Preparation: Prepare vinaigrette: mix vinegar, and saffron in a medium bowl. Mix in 3 tablespoons of oil, and 1 tablespoon of sage. Season to taste. Butterfly 4 chicken breasts, and season the inside with salt and pepper. Finely chop the portobellos and sauté in olive oil until softened and tender. Splash with balsamic vinegar, add salt, pepper, finely chopped roasted red pepper, garlic, toasted and chopped pine nuts, chiffonade sage. Put mixture in a bowl, and spoon small amount into chicken breast. Wrap chicken in prosciutto to hold its shape. Heat remaining tablespoon of oil, in large nonstick skillet, over medium-high heat. Add chicken to skillet. Sauté until seared on one side, about 4 mins. Turn once and reduce the heat. Add cherry tomatoes. Deglaze pan with vinaigrette. Allow it to cook another 9 minutes and cover pan. Allow it to poach in the liquid until cooked through. Remove chicken and allow to rest. Add up to 2 tablespoons of salted pasta water into remaining sauce and pour over strained, al dente linguini. Slice chicken breasts and arrange overtop an appetizer portion of linguini. |
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