Stuffed Chicken Cacciatore

1. 1

   Need Ziplock gallon freezer bag, toothpicks, large oven proof skillet and lid.

2. 2

   Peal and crush garlic, dice, place into small bowl, salt and cover with olive oil.

3. 3

   Start the pasta water.

4. 4

   Place chicken breasts one at a time into a gallon Ziplock bag with a little water, use smooth head of meat mallet and pound chicken into rectangles about 1/8 in thick.

5. 5

   With flattened chicken breasts arranged in a row, add dried tomatoes, basil, garlic, and Parmesan to each breast. Roll up each breast and use toothpicks to secure each roll.

6. 6

   In a small covered bowl, microwave mushrooms for 1-1/2 minutes, pour off water.

7. 7

   Preheat oven to 375u00b0F.

8. 8

   In large skillet over medium heat, heat olive oil, add chicken rolls, add chardonnay, cook chicken rolls about 6 minutes per side. Remove chicken rolls.

9. 9

   Add onion rings, crushed red pepper, and red pepper slices to skillet and cook until tender. Add canned tomatoes, mushrooms, merlot, and Italian seasoning and simmer for 5 minutes.

10. 10

    Add chicken rolls to skillet, cover, and place into oven for about 20 minutes.

11. 11

    Cook pasta.

12. 12

    Remove skillet from oven and remove toothpicks from chicken rolls.

* Per serving · 4 servings · Values may vary.