SOURDOUGH-HERB STUFFED CHICKEN RECIPE - (4.6/5)

Steps:

• Soak wooden skewers in water Preheat oven to 375 with rack one level above center if possible. Rinse chicken fillets, and pound thinner if necessary (they don't have to be completely uniform) S&P chicken on both sides. *Make Stuffing:* Combine all stuffing ingredients, mixing well. Add about 1/4 cup the chicken stock to moisten (or just enough to be able to handle it so it will stick together). *Stuff & cook chicken breast fillets:* Layout slices of both cheeses and ham, one for each thin, chicken fillet. Layout each chicken slice on wax paper or clean surface and place one slice of ham centered over each fillet. Next add slice of sharp cheddar and dill havarti to each fillet. now add heaping handful of moistened stuffing to each in the center. wrap up ends of chicken fillet up around stuffing, and fix with toothpicks crosswise so it will hold in stuffing. In a large shallow skillet on stove, melt 2 T butter & preheat. Carefully transfer the stuffed chicken breasts onto heated skillet and cook on med-low to brown initially. Sprinkle with paprika on top of each fillet. After about 8 minutes, deglaze with about 1/3 cup of white wine and continue to brown on stove. (you should see bottom and some of the sides of the chicken are beginning to turn whiter and cook through. Now add about 1/2 cup of chicken stock to bottom of pan & transfer to oven to finish cooking. If your skillet is not oven safe, place chicken, added broth & all cooking juices into a foil-lined 9x13 dish for oven to finish cooking. Continue to cook until chicken fillet is done, even at top, cheese is bubbly and stuffing and ham edges are crisp/slightly toasted. (about 10-18 more mins, depending on oven & chicken thickness) Remove from oven and let cool several minutes. Remove wooden skewers and serve!