Recipe
Chicken Breasts With Vella Cheeses
Ingredients
- 1 tablespoon butter
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 6 skinless boneless chicken breast halves
- 1/2 large onion, chopped
- 2 large garlic cloves, chopped
- 1 5-ounce can tomato sauce
- 1 14 1/2-ounce can Italian-style stewed tomatoes
- 1/3 cup red wine
- 4 tablespoons basil pesto
- 1/2 cup seeded Kalamata olives, sliced
- 8 ounces penne pasta, freshly cooked
- 1 cup grated Partially Skimmed Vella Monterey Jack
- 1/3 cup grated Vella Asiago cheese
- 1/3 cup grated Vella Dry Jack cheese
Directions
- Preheat oven to 375ºF. Butter a 13x9x2-inch baking dish. Heat olive oil in a heavy large skillet over high heat. Season chicken with salt and pepper and add the chicken to the skillet; sauté until the outside of the chicken is white, about 1 minute per side; transfer to plate. Add the onion and garlic to skillet and sauté until onion begins to soften, about 4 minutes. Add tomato sauce, stewed tomatoes with their juices, wine, pesto and Kalamata olives, and cook until sauce thickens, breaking up tomatoes with spoon, about 8 minutes.
- Line buttered baking dish with penne pasta. Arrange chicken over the pasta, and spoon the tomato sauce over it, covering chicken and pasta completely. Mix Vella cheeses in a small bowl, and sprinkle the cheeses over the sauce. Bake until the chicken is just cooked through and sauce bubbles, about 20 minutes.
Recipe Details
- Source: Cooking Section, January 2001
- Dish Type: Entree
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