Stuffed Chicken Breast Raffeale |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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There used to be a restaurant in Pittsburgh called Raffeale's. They had this wonderful chicken recipe that a friend managed to get from the head chef. If you want a rich, wonderful Italian entree, this is it! Ingredients:
4 boneless skinless chicken breasts, split and pounded to 1/4-inch thick |
4 tablespoons unsalted butter, melted |
1 1/3 cups feta cheese |
4 pieces hot sausage, cooked, split lengthwise |
2 cups spinach, sauteed in butter |
8 slices provolone cheese (thin) |
4 slices tomatoes |
8 pieces roasted red peppers |
2 cups bechamel sauce |
2 cups marinara sauce |
2 cups heavy cream |
1 teaspoon salt |
1/2 teaspoon pepper |
4 teaspoons dried basil |
1 teaspoon parsley flakes |
1 cup unsalted butter |
6 tablespoons flour |
Directions:
1. Preheat oven to 350 degrees.
2. Place half of the split breasts on top of the melted butter.
3. in a baking dish. Lay the feta cheese, sausage, spinach, provolone, cheese, tomato and roasted peppers over chicken. Place the other half of the chicken breast on top; cover with the bechamel sauce. Bake 25-30 minutes at 350 degree, or until cooked through. Top with spaghetti sauce and serve immediately over your favorite pasta.
4. Bechamel directions.
5. in a saucepan, whisk together the first five ingredients until well incorporated. Add the butter and flour alternately, a little at a time. Continue whisking over medium heat until the mixture thickens.
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