We are having problems with incorrect UPS shipping charges being shown on our website. PLEASE CALL (678) 795-2002 to place an online order. Thank You.

CALL: (678) 795-2002

Yields4 Servings
 ½ cup VSOP Extra Virgin Olive Oil, ultra fresh, high oleic acid, low ffa, high polyphenol count
 4 Boneless Skinless Chicken Breasts, butterflied & pounded to 1/4 inch thick
 1 tsp Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper, to taste
 4 slices Provolone Cheese
 1 cup All-Purpose Flour, for dredging
 2 medium Shallot, thinly sliced
 3 cloves Garlic, minced
 ½ cup White Wine, any varietal you would drink
 ½ cup Chicken Stock, preferably homemade
 1 tbsp Capers, drained
 2 tbsp Flat Leaf Parsley, chopped
1

Heat the olvie oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a piece of cheese on each breast. Roll as tightly as possible. Being careful not to unroll each breast, dredge in flour. Add the breasts to the hot oil until golden-brown on all sides, once again turning carefully so as not to unroll the breasts. (Some cheese may ooze out of the ends of the roll and this is o.k. as long as it doesn't begin to burn in the oil)

2

Once the breasts are golden brown, and have cooked through (about 5 minutes per side) and have lost their pinkness, remove to a plate and cover to keep warm.

3

Drain off all but a couple tablespoons of olive oil from the pan. Place back over medium-high heat and add the shallot. Saute for approximately two minutes, scraping up any browned bits from the bottom of the pan. Add the garlic, saute for another minute, then add the wine, continuing to scrape up any fond (little roasty bits) from the bottom of the pan.

4

Add the chicken stock and capers, continue to simmer until the sauce is reduced by half and slightly thickened. Taste and adjust the seasoning with additional salt and fresh ground pepper if desired. Add the breasts back to the pan, spooning sauce over the tops, to warm for another minute, and then serve sprinkled with flat leaf parsley over whole grain pasta or quinoa, if desired. Enjoy!

Ingredients

 ½ cup VSOP Extra Virgin Olive Oil, ultra fresh, high oleic acid, low ffa, high polyphenol count
 4 Boneless Skinless Chicken Breasts, butterflied & pounded to 1/4 inch thick
 1 tsp Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper, to taste
 4 slices Provolone Cheese
 1 cup All-Purpose Flour, for dredging
 2 medium Shallot, thinly sliced
 3 cloves Garlic, minced
 ½ cup White Wine, any varietal you would drink
 ½ cup Chicken Stock, preferably homemade
 1 tbsp Capers, drained
 2 tbsp Flat Leaf Parsley, chopped

Directions

1

Heat the olvie oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a piece of cheese on each breast. Roll as tightly as possible. Being careful not to unroll each breast, dredge in flour. Add the breasts to the hot oil until golden-brown on all sides, once again turning carefully so as not to unroll the breasts. (Some cheese may ooze out of the ends of the roll and this is o.k. as long as it doesn't begin to burn in the oil)

2

Once the breasts are golden brown, and have cooked through (about 5 minutes per side) and have lost their pinkness, remove to a plate and cover to keep warm.

3

Drain off all but a couple tablespoons of olive oil from the pan. Place back over medium-high heat and add the shallot. Saute for approximately two minutes, scraping up any browned bits from the bottom of the pan. Add the garlic, saute for another minute, then add the wine, continuing to scrape up any fond (little roasty bits) from the bottom of the pan.

4

Add the chicken stock and capers, continue to simmer until the sauce is reduced by half and slightly thickened. Taste and adjust the seasoning with additional salt and fresh ground pepper if desired. Add the breasts back to the pan, spooning sauce over the tops, to warm for another minute, and then serve sprinkled with flat leaf parsley over whole grain pasta or quinoa, if desired. Enjoy!

Pollo Delicioso

No Comment

You can post first response comment.

Leave A Comment

Please enter your name. Please enter an valid email address. Please enter a message.