How to make it

  • Preheat your oven to 350 (F)
  • Grate all cheeses
  • Combine Gouda, Mozarella, Parmesan, Cracker Crumbs, Garlic, Crushed Red Pepper, Sun-Dried Tomatoes, Sour Cream, Salt and Pepper in a large bowl and set aside.**
  • Rinse chicken and place on clean cutting board
  • Butterfly chicken, spread and pound out to about 1/2" thick each
  • Place about two tablespoons (or more) of cheese mixture on the chicken and fold over gently (make sure the chicken is completely covering the mix.
  • In a seperate bowl, place flour and seasoning (I used Nature's Seasons)
  • Dredge chicken in flour and shake any excess off
  • Preheat a large skillet and heat olive oil to simmer
  • Place coated chicken in skillet and sear each side until they are a light golden brown (don't overcook)
  • Place seared chicken into a baking pan and place in oven
  • Bake for approximately 10 to 20 minutes (juices should run clear, internal temp should be about 160 degrees)
  • While the chicken is baking make the sauce
  • Chop and saute the onions, add mushrooms and saute together until the onions are translucent
  • Add wine to saute pan and make sure to mix everything well in the pan
  • Bring wine to a simmer and slowly add heavy cream
  • Simmer on low and reduce by half
  • Remove chicken from oven, place on top of garlic mashed potatoes and top with sauce.
  • Let me know what you think, I really enjoyed this one! :)
  • **I had some extra cheese mixture so the next night I mixed it with the leftover garlic mashed potatoes and milk, yum!!

Reviews & Comments 2

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    " It was excellent "
    debbie919 ate it and said...
    This is my favorite dish at the Olive Garden - never order anything else - so a definite keeper and 'must try' for me....thank you so much!
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    " It was excellent "
    kimbaby ate it and said...
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