Chicken Stuffed with Asiago, Speck & Fig
Serves 4
4
boneless skinless chicken breasts, approximately 4
ounces each
Asiago Pressato DOP, Speck & Fig Stuffing:
2 Tablespoons Extra virgin olive oil
1 small onion, finely chopped,
approximately ½ cup
10 ounce package Cremini mushrooms,
half the package chopped and half the package sliced
2 large garlic cloves, finely minced
2 ounces Speck Alto Adige IGP, finely
minced
6 ounce package baby spinach leaves,
rinsed
1 cup dried Figlets, cut in half
Pinch of fine sea salt
2-3 grindings of freshly ground black
pepper
½ cup grated Asiago Pressato DOP
½
- 1 cup dry white wine such as Orvieto, Pinot Grigio
or White Vermouth
Equipment:
Large Nonstick Sauté pan with lid
In
a large skillet, combine olive oil and onion. Cook
over medium high heat approximately 3-4 minutes
until onion begins to soften and becomes
translucent.
Add the chopped mushrooms and garlic and cook
another 3 minutes until mushrooms soften and start
to exude liquid.
Stir in Speck, spinach and figs. Cook until spinach
is almost all wilted, about 1 minute.
Add a few grinds of fresh black pepper. Remove from
heat. Cool.
Add Asiago Pressato DOP (can be made a day or a few
hours ahead at this point).
Cut a pocket in the chicken breast. Insert a long
thin boning or slicing knife into the thickest side
of the breast and cut a pocket. Place the stuffing
into the pocket and tie with twine if desired.
Wipe out stuffing pan and add a small amount of
olive oil. Place chicken breast shiny side (where
the skin was) down first. Brown on first side and
carefully turn so you don’t lose the stuffing. When
browning second side, scatter sliced mushrooms on
the pan surface. Brown the mushrooms with the
chicken and then pour in the wine. Cover and cook
10 minutes or until internal temperature reaches
160.
To
serve: slice chicken and place on dinner plate in
fan pattern. Spoon mushroom wine sauce over and
serve.
Cook’s Tip: Can be served with Garlic Mashed
Potatoes with Asiago & Speck or with Tre Colore
Salad with Asiago & Speck.
ãBarbara
Seelig Brown
