This dish brings together juicy chicken breasts filled with melted Asiago cheese for a deliciously creamy surprise. It’s an easy way to elevate your weeknight dinner with bold flavors and a comforting finish.
Start by heating your oven to 375°F (190°C) and lightly grease a baking dish. In a bowl, mix together Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives to make the filling. Spoon about a quarter of that mixture onto the center of each chicken breast, then roll them up like a jelly roll. Use toothpicks to keep them securely closed.
Brush the outside of each chicken roll with olive oil, then place them seam-side down in your baking dish. Sprinkle with salt, pepper, and a little paprika for some extra flavor. Pop them in the oven and bake for about 30 minutes, or until the chicken is cooked through and no longer pink inside. If you have a meat thermometer, it should read 165°F (74°C) in the thickest part. Once done, take the chicken out and loosely cover with foil to rest for around 10 minutes.
While the chicken is resting, melt a tablespoon of butter in a skillet over medium heat. Toss in mushrooms and garlic, cooking until the mushrooms start to turn golden, about 4 minutes. Add fresh thyme and pour in the white wine, scraping up any bits stuck to the pan, and let it cook for a couple of minutes.
Turn the heat down to medium-low and stir in the heavy cream, along with some salt and pepper. Let the sauce thicken just a bit, then add half a cup of Asiago cheese. Stir quickly until the cheese melts smoothly—be careful not to overcook it, or the sauce can get lumpy and stringy.
Slice the chicken into half-inch pieces, drizzle with that creamy Asiago sauce, garnish with a little extra thyme if you like, and serve right away.
- Pound the chicken breasts evenly to ensure they cook uniformly.
- Use toothpicks to secure the stuffed chicken to prevent the filling from spilling out.
- Let the chicken rest for a few minutes after cooking to keep it juicy.
This dish combines tender chicken with creamy, flavorful cheese for a satisfying meal. The Asiago adds a nice sharpness that pairs well with the juicy chicken. It’s a simple way to elevate a classic protein.
Serve with a fresh green salad or roasted vegetables to balance the richness of the cheese. Mashed potatoes or rice also make great sides. A light white wine pairs nicely with the flavors.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the chicken. This dish does not freeze well because of the cheese filling.
