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Chef Joel Of Porto Bello Shares Chicken And White Wine Cream Sauce Recipe

Posted at 8:23 AM, May 26, 2013
and last updated 2013-05-26 08:23:26-04

GRAND HAVEN, Mich. – Chef Joel Bradshaw of Porto Bello Italian Restaurant shares his Tuscan stuffed chicken and white wine cream sauce recipes.

Tuscan stuffed chicken

  • 4 skin on chicken breasts
  • 4 cups cooked rice pilaf
  • 1 cup romano cheese
  • 1 cup sun-dried tomatoes
  • 1/2 cup prosciutto ham
  • 1/2 cup white wine

combine all of the above

pre-heat oven to 350

loosen skin of chicken breast

pack stuffing into a tight ball ( about the size of a baseball)

tuck stuffing under skin

Form chicken and stuffing into a ball about the size of a softball

  •  on a greased cookie sheet place nicely formed chicken breasts into oven for 30 – 40 minutes, or until nicely browned.

remove from oven and top with the following…

White wine cream sauce

  • 2 cups white wine
  • 1 cup heavy cream
  • 1 tbsp. garlic pepper seasoning
  • 1 tsp. salt
  • thicken with cornstarch slurry (equal parts cornstarch to water)

Serve immediately, and enjoy!

For more information on Porto Bello, click here.