RECIPES

Chicken with Asiago-Wild Rice Stuffing

Active Time

1 Hour

Servings

Ingredients

Mornay Sauce:

3 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 cups whole milk
4 ounces Sartori Rosemary & Olive Oil Asiago cheese, finely shredded (about 1 cup)
Salt and pepper
Minced fresh rosemary

Cheese

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

Instructions

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 for 10 minutes. Fluff rice with a fork.
Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.
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 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.
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.
Top half of each chicken breast with 1/3 cup rice mixture. Fold chicken over filling; secure with toothpicks.
Melt remaining butter in the same skillet over medium heat. Add chicken; cook for 3-4 minutes on each side or until browned. Transfer chicken to prepared pan.
Bake, covered, for 15-17 minutes or until a thermometer inserted into meat reads 165°F. Transfer chicken to a platter; tent with aluminum foil.

Mornay Sauce:

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.
Reduce heat to low. Gradually stir in asiago until melted. Remove from the heat. Season with salt and pepper. Discard toothpicks from chicken. Serve chicken with sauce. Garnish with pepper and rosemary.

Cheesemonger Tip

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.

Chicken with Asiago-Wild Rice Stuffing

Ingredients

Mornay Sauce:

Cheese

Instructions

Mornay Sauce:

Cheesemonger Tip

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