Chicken with Asiago-Wild Rice Stuffing

Wisconsin Cheese Chicken with Asiago-Wild Rice Stuffing Recipe
Active Time
1 Hour


Mornay Sauce:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Asiago can be used in this recipe.


  1. Combine wild rice and chicken broth in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, covered, for 45-55 minutes or until rice is tender. Remove from the heat. Let stand, covered, for 10 minutes. Fluff rice with a fork.
  2. Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.
  3. Melt 2 tablespoons butter in a large skillet over medium heat. Add the celery, mushrooms and onion; cook and stir for 4-6 minutes or until crisp-tender. Add the dried apricots, garlic and rosemary; cook and stir for 2 minutes longer. Transfer vegetable mixture to a large bowl. Cool slightly. Stir in asiago and rice. Season with salt and pepper. Wipe out the pan.
  4. Cut each chicken breast half with a sharp knife horizontally from the long side to within 1/4 inch of edge. Open chicken breast halves; cover with plastic wrap. Flatten to 1/4-inch thickness. Remove plastic wrap. Season with salt and pepper.
  5. Top half of each chicken breast with 1/3 cup rice mixture. Fold chicken over filling; secure with toothpicks.
  6. Melt remaining butter in the same skillet over medium heat. Add chicken in batches; cook for 3-4 minutes on each side or until browned. Transfer chicken to prepared pan.
  7. Bake, covered, for 15-20 minutes or until a thermometer inserted into meat reads 165°F. Transfer chicken to a platter; tent with aluminum foil.

Mornay Sauce:

  1. Melt butter in a large saucepan over medium-low heat. Stir in flour until light brown. Gradually stir in milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
  2. Reduce heat to low. Gradually stir in asiago until melted. Remove from the heat. Season with salt and pepper. Remove toothpicks; serve chicken with sauce. Garnish with pepper and rosemary.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Sartori Rosemary & Olive Oil Asiago cheese won Best of Class at the 2008 World Championship Cheese Contest. Hand-rubbed rosemary and Italian olive oil provide a delicious, savory high note for this rich, nutty and fruity asiago. The rind is meant to be eaten as part of the tasting experience.

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