Chicken Breasts Stuffed with Vermont Impastata


Ingredients:

· One 8 oz container Vermont Butter & Cheese Company’s Vermont Impastata (Roasted Red Pepper or Olive & Herb)

· 4 boneless, skinless chicken breasts

· ½ cup dry white wine OR chicken broth

· 2 Tablespoon Olive oil

Cut a deep pocket into the side of each chicken breast, approximately 3 inches long. Stuff the pocket with Vermont Impastata. Pinch the pocket closed, and skewer with a toothpick.

Heat the olive oil over medium heat in a large fry pan. Cook the chicken until golden brown, about 5 minutes. Turn the breasts over, loosely cover the pan, and cook until chicken is cooked through, about 10 minutes.

Remove the chicken to a warm serving plate. Add the wine or broth to the pan, and cook, scraping the dripping, until it is reduced to a syrup-like consistency. Drizzle the sauce over the chicken breasts and serve.

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