A delightful twist on stuffed chicken breasts, featuring a flavorful herb and cheese filling.
Heat a frying pan over medium heat and sauté the onion and garlic in a portion of olive oil until softened.
Cook the onion and garlic until translucent to enhance their sweetness.
Combine the sautéed onion and garlic with the sun-dried tomatoes, parsley, basil, cheese, and cayenne pepper in a mixing bowl.
Mix thoroughly to ensure even distribution of flavors.
Flatten the chicken breasts using a rolling pin to an even thickness.
Place the chicken between two sheets of plastic wrap to prevent sticking.
Divide the filling among the chicken breasts, placing it in the center of each.
Ensure the filling is evenly distributed for consistent flavor.
Roll the chicken breasts around the filling and secure with toothpicks.
Tuck in the ends of the chicken to prevent the filling from escaping.
Heat the frying pan with the remaining olive oil and butter, and brown the chicken rolls on all sides.
Turn the chicken rolls gently to avoid breaking them.
Reduce the heat, cover the pan, and cook the chicken rolls until fully cooked.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Remove the chicken rolls from the pan and keep warm. Increase the heat and add the chicken broth and white wine to the pan, reducing the liquid by half.
Scrape the bottom of the pan to incorporate any browned bits into the sauce.
Slice the chicken rolls and drizzle the sauce over them before serving.
Garnish with fresh parsley for a pop of color and flavor.
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