Description
Transform simple chicken breasts into a decadent restaurant-style masterpiece with this non-alcoholic version of a classic Italian-American favorite. This dish features succulent chicken stuffed with a creamy blend of Gouda, mozzarella, and parmesan cheeses, sun-dried tomatoes, and breadcrumbs. It is finished in a luxurious, earthy mushroom sauce that promises a gourmet dining experience in the comfort of your own home, perfect for busy weeknights or special family gatherings.
Ingredients
2 large boneless skinless chicken breasts
1 tbsp avocado oil
10 oz cremini mushrooms, sliced thin
1/2 cup shredded smoked Gouda cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/3 cup sour cream
1/4 cup breadcrumbs
2 tbsp sun-dried tomatoes, finely chopped
3 tbsp butter, divided
3/4 cup non-alcoholic grape juice mixed with 1 tsp balsamic vinegar
1/4 cup heavy cream
Instructions
Preheat your oven to 375°F (190°C).
Slice a pocket into the side of each chicken breast using a sharp knife.
In a small bowl, combine smoked Gouda, mozzarella, parmesan, sour cream, breadcrumbs, and sun-dried tomatoes; stuff this mixture into each chicken pocket and secure with toothpicks if necessary.
Heat avocado oil in an oven-safe skillet over medium-high heat and sear both sides of the chicken until golden brown, then remove the chicken from the pan.
In the same skillet, add 2 tbsp butter and the sliced mushrooms, sautéing until browned.
Pour in the non-alcoholic grape juice mixture, scraping up any browned bits from the bottom of the pan.
Return the stuffed chicken to the skillet, place the pan in the oven, and bake for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
Remove the chicken, stir the heavy cream and remaining 1 tbsp butter into the pan to emulsify the sauce, and serve the chicken topped with the mushroom cream sauce.
Notes
Ensure chicken is cooked to an internal temperature of 165°F to guarantee food safety. The grape juice and balsamic vinegar combo is the perfect non-alcoholic substitute to mimic the acidity and sweetness of traditional Marsala wine. Use toothpicks to prevent cheese from leaking during the initial sear.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: Italian-American