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| Guess which goes into the marinade and which goes into the chef! |
However, Chicken Chardonnay is one of those dishes that can stir up some love. It looks like it’s an ordeal to prepare, but is really quite easy. In fact, it’s great for a casual get-together where you’d rather spend time with you guests, and not in the kitchen.
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| The chicken and the chef should marinate for about an hour. |
A word of warning is warranted here. If there is one thing to remember about preparing chicken, it’s that you can’t wash your hands often enough. Raw chicken is toxic, and Salmonella is not an Italian crooner.
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| Tear the fresh basil leaves for a little extra flavor. |
6 chicken breasts
½ liter chardonnay
½ cup ricotta cheese
½ cup shredded mozzarella cheese
½ cup grated parmesan cheese
fresh basil
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| Pull the skin from the meat and bone to make a pocket for your filling. |
In the meantime, combine the ricotta, mozzarella, parmesan and crushed basil for your filling.
Carefully pull the skin of the chicken away from the meat and bone. Insert about a tablespoon of filling under the skin.
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| Generously brush the chicken with butter to produce a golden brown finish. |
Place the pan in a 375-degree oven for about 45 minutes, or until the top of the chicken is golden brown.
Then serve with your side dish, and let the lovin’ begin!
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| Chicken Chardonnay with a side of mushroom zucchini fettuccine! |
