(Fontina & Artichoke Chicken)

Difficulty: Harder
Prep Time: 20 minutes
Cook Time: 35 minutes
Serves: 2

Ingredients

2 boneless, skinless chicken breasts
½ cup of small cubed fontina cheese
12 oz marinated artichoke hearts (drained & chopped)
½ cup oiled sundried tomatoes (drained and chopped)
1/2 cup Kalamata olives (drained and sliced)
1/2 cup chopped mushrooms
½ cup chicken stock
¾ cup dry white wine
¼ cup butter
¼ cup freshly chopped basil
Salt &
pepper
Handcuffs and whip (optional)

Preparation

 Place each chicken breast in large sealable plastic bag. Squeeze the breast (and then the chicken’s…) to remove air from bag.  Pound with smooth mallet until 1/4 in thick, then remove from bag.  Have a sip of wine  Lay flat on cutting board and season with salt & pepper.  Place equal amounts of cheese, artichoke hearts, olives, mushrooms and tomatoes; then sprinkle with basil.  Fold breasts in from all 4 sides and bind with kitchen twine or leather (partner’s wrists are optional)  Have a sip of wine  Melt butter in medium skillet. Cradle each breast in your hands – now do the same with the chicken.  Place both breasts (chicken’s) in skillet with open side down. Cook for 10 minutes, browning all sides.  Tent skillet with foil and cook additional 10 minutes  Have a sip of wine  Remove foil, add stock, wine, remaining artichokes, tomatoes, and 1 tbsp butter. Simmer 20 minutes.  Sprinkle with fresh chopped basil and drizzle with remaining sauce.