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Garlic and Cheese Stuffed Chicken Breast (4 of 7)

Stuffed Chicken Breast Recipe

  • Author: Mila Furman


This easy and delicious stuffed chicken breast is loaded with silky and savory garlic cheese and surrounded by a creamy, white wine and shallot sauce.


  • 4 chicken breasts (cut in half to make them thinner, to make 8)
  • 8 oz of ricotta
  • 8 oz of cream cheese
  • 4 cloves of garlic (minced on a microplaner)
  • 4 tablespoons of chives
  • 1 cup of white wine
  • 1 shallot finely diced
  • 4 tbsp olive oil (separated)
  • salt and pepper to taste
  • colorful toothpicks
  • chopped parsley and diced tomatoes to garnish


  1. Combine ricotta,cream cheese, garlic, chives and salt and pepper in a bowl. Mix well to combine and taste for seasoning. Adjust as necessary.
  2. Take chicken breasts, place on a flat surface and season on both sides with salt and pepper.
  3. Place about 2 tbsp of filling on the end of chicken breast closer to you. Cover the filling with the chicken and continue rolling up until everything is nicely concealed.
  4. Use the toothpicks to seal up the chicken, make sure you seal the ends as well.
  5. Pour 2 tbsp of olive oil into a sautee pan and heat up to high heat.
  6. Place chicken, seam side down into the pan and sear for 3-4 minutes PER side, or until gorgeous and brown. Remove the chicken and set aside.
  7. Wipe the pan out with a crunched up paper towel being held by some tongs.
  8. Place the pan back onto the pan and heat up to medium.
  9. Add in remaining olive oil and shallots. Let sweat, no color, for 4-5 minutes until super fragrant and translucent.
  10. Turn the heat up to high and add in wine. Allow the wine to cook for 1 minute, add in chicken back into the pan. Turn heat to medium and cover.
  11. Allow to cook for 10 more minutes. Some of the filling will ooze out and will leave you with a glorious sauce.*Note 1.
  12. Serve with some chopped parsley and diced tomatoes.


Note 1: If you have any filling leftover add into the pan along with the chicken after the wine. It will just enrich the sauce a bit more.

  • Category: Entree
  • Cuisine: American