{"id":17211,"date":"2016-04-22T08:47:58","date_gmt":"2016-04-22T14:47:58","guid":{"rendered":"http:\/\/foodembrace.com\/?p=17211"},"modified":"2016-04-22T08:47:59","modified_gmt":"2016-04-22T14:47:59","slug":"stuffed-chicken-breasts-in-a-lemon-garlic-wine-sauce","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2016\/04\/stuffed-chicken-breasts-in-a-lemon-garlic-wine-sauce\/","title":{"rendered":"Stuffed Chicken Breasts In A Lemon Garlic Wine Sauce"},"content":{"rendered":"<p>Transitioning from winter to spring in Colorado is always an adventure. \u00a0The days will be warm and sunny but the early mornings and evenings are still pretty chilly. \u00a0Sometimes we&#8217;ll have the occasional snow storm to keep us on our toes. \u00a0I wanted to create a meal that was light and fitting for spring but still hearty enough to stand up to those random snow days.<\/p>\n<p>I decided on cream cheese stuffed chicken breasts and made a lovely sauce to go on top using 2014 Cultivar Napa Valley Sauvignon Blanc. \u00a0The dish came out beautifully!<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/2016\/04\/stuffed-chicken-breasts-in-a-lemon-garlic-wine-sauce\/cream_cheese_stuffed_chicken_wine\/\" rel=\"attachment wp-att-17212\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-17212\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2016\/04\/Cream_Cheese_Stuffed_Chicken_Wine.jpg\" alt=\"Stuffed Chicken Breasts with a Lemon Garlic Sauce\" width=\"600\" height=\"900\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2016\/04\/Cream_Cheese_Stuffed_Chicken_Wine.jpg 600w, https:\/\/foodembrace.com\/wp-content\/uploads\/2016\/04\/Cream_Cheese_Stuffed_Chicken_Wine-200x300.jpg 200w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<blockquote><p><strong>Andrea&#8217;s Stuffed Chicken Breasts In A Lemon Garlic Wine Sauce<\/strong><\/p>\n<ul>\n<li>2 Boneless Skinless Chicken Breasts<\/li>\n<li>4 oz Herb\/Chive Cream Cheese (I used <a href=\"http:\/\/www.kite-hill.com\/our-foods\/cream-cheese-style-spread\/\" target=\"_blank\">Kite Hill Almond Milk Cream Cheese<\/a>)<\/li>\n<li>1\/2 TBSP Garlic Blend Seasoning* (See note at bottom)<\/li>\n<li>1 TBSP Light Olive Oil or Melted Ghee<\/li>\n<li>2 Cloves Garlic, finely chopped<\/li>\n<li>Zest of 1 Small Lemon<\/li>\n<li>1 TBSP Ghee or Butter<\/li>\n<li>2 TBSP Chopped Parsley<\/li>\n<li>1\/2 C White Wine<\/li>\n<li>Juice of 1\/2 a Small Lemon<\/li>\n<li>Toothpicks<\/li>\n<\/ul>\n<p>Preheat oven to 4oo degrees. \u00a0Add in 1 TBSP of oil or Melted Ghee to a oven proof skillet, set aside.<\/p>\n<p>Pound out the chicken breasts until they are about 1\/2 &#8211; 1\/4 inch thin. Thin enough to be able to roll them but not so thin that they fall apart.<\/p>\n<p>Sprinkle some of the garlic seasoning blend on each side of the chicken breasts. \u00a0Divide the cream cheese into half ( 2 oz portions) and spread\u00a02 oz on one of the chicken breasts. \u00a0Roll up the chicken and secure with toothpicks. \u00a0Repeat with the other chicken.<\/p>\n<p>Place the stuffed chicken breasts in the skillet and place in the oven. \u00a0Cook for about 15 minutes or until cooked all the way through. \u00a0Remove the skillet from the oven and place the chicken on plates allowing to rest as you make the sauce.<\/p>\n<p>In the same skillet that you used to cook the chicken, heat over medium heat and add in the ghee or butter. \u00a0Then add in the parsley, garlic, and lemon zest. \u00a0Stir and cook for 1 minute, then add in the wine. \u00a0Allow to simmer for three minutes and then add in the lemon juice. \u00a0Cook for an additional minute and then pour the sauce over the chicken and serve.<\/p>\n<p>This makes a good bit of sauce so there will be extra for serving!<\/p><\/blockquote>\n<p>* I used <a href=\"https:\/\/flavorgod.com\/\" target=\"_blank\">Flavor God&#8217;s Garlic Lover&#8217;s<\/a> seasoning but you can use any garlic blend you like. \u00a0Or you can season simply with salt, pepper, and garlic powder.<\/p>\n<p>Pan sauces with meats is one of my favorite combinations so I tend to make a good bit of sauce because I like having extra for dipping or drizzling on some greens or broccoli.<\/p>\n<p>The <a href=\"http:\/\/www.cultivarwine.com\/product\/2014-Cultivar-Napa-Valley-Sauvignon-Blanc\" target=\"_blank\">2014\u00a0Cultivar Napa Valley Sauvignon Blanc <\/a>\u00a0brought this dish to life.\u00a0The clean crispness of the wine lightened the decadent cream cheese while the bright citrus notes complimented the lemon and\u00a0made this dish pop.<\/p>\n<p>This chicken is perfect\u00a0for those early spring days when it&#8217;s starting to be light out longer but the evenings remind us that winter is still\u00a0there in the background.<\/p>\n<p>If you\u2019d like to try\u00a0<a href=\"http:\/\/www.cultivarwine.com\/\" rel=\"nofollow\">Cultivar Wine<\/a>\u00a0, they are offering a special promotion\u00a0to my readers. Use the code\u00a0<em>CultivarWineFoodEmbrace<\/em>\u00a0when you order and you\u2019ll receive 10 percent off your purchase.<\/p>\n<p><em>Disclosure:\u00a0I\u2019m required to disclose a sponsored partnership between our site, Food Embrace, and Cultivar Wine. I have been compensated in exchange for this post in the form of product. All opinions presented are my own. I receive wine from Cultivar Wine as a member of the Cultivar Wine Bloggers group.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Transitioning from winter to spring in Colorado is always an adventure. \u00a0The days will be warm and sunny but the early mornings and evenings are still pretty chilly. \u00a0Sometimes we&#8217;ll have the occasional snow storm to keep us on our toes. \u00a0I wanted to create a meal that was light and fitting for spring but [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"status","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[33],"tags":[36,14,115],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-4tB","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/17211"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=17211"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/17211\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=17211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=17211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=17211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}