A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Goat Cheese Stuffed Chicken Breasts over Pasta
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- #30824
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 ounces goat cheese, softened
1/2 cup fresh basil, chopped
1/2 teaspoon black pepper
3 boned and skinned chicken breast halves
1/2 teaspoon salt
8 large basil leaves
8 ounces angel hair pasta, cooked
TOMATO-BASIL SAUCE
1 small onion, chopped
4 cloves garlic, chopped
2 tablespoons oil
1 cup dry red wine
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cans (28 ounce size) diced tomatoes
1/2 cup fresh basil, shredded
directions
Stir together the first 3 ingredients. Place chicken between 2 sheets of plastic wrap and flatten to 1/4" thick. Sprinkle with salt and place 2 basil leaves and 2 Tbsp. cheese in center off each piece of chicken. Roll up in jelly roll fashion, starting with short end and secure with a tooth pick.
Place seam side down in 8" square pan. Bake at 350 degrees F for 30-35 minutes. Let stand for 10 minutes.
Cut into 1/2" thick slices. Toss pasta with half the sauce. Serve chicken over pasta and top with remaining sauce.
For Sauce: Saute onion and garlic in oil until tender. Add wine, salt and pepper and cook, stirring occasionally, 5 minutes. Add tomatoes, reduce heat and simmer for 30 minutes, stirring often.
Cool slightly. Process half of the mixture in a processor and return to saucepan. Repeat with remaining sauce. Cook over medium heat until hot. Stir in shredded basil.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
February 28, 2008
I've made this recipe a few times with friends and for family. Its always impressive and delicious. The left overs are great and the sauce can be used any time! I freeze it and thaw when needed. I love this recipe and would suggest it everyone that is looking to try something familiar but a little new.