Stuffed Chicken Breasts With Sherry Sauce
Juicy stuffed chicken breasts with a rich sherry sauce, featuring melted Swiss cheese and herb-seasoned butter, perfect for elegant dinners or special occasions.
Ingredients
- 2 whole chicken breasts, split, boned and skinned ⓘ
- 4 Tbsp. butter ⓘ
- 1 Tbsp. chopped chives ⓘ
- 1 Tbsp. parsley ⓘ
- 1/2 clove garlic, minced ⓘ
- 1/2 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 4 slices Swiss cheese ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 2 Tbsp. flour
- 1 c. water ⓘ
- 1/4 c. dry sherry ⓘ
- 2 tsp. chicken-seasoned stock base ⓘ
Instructions
- Pound each half chicken breast with the flat side of a meat mallet to 1/4 inch thickness.
- Form butter into 4 balls and roll each in the chives, parsley, garlic, salt, and pepper mixture.
- Place one seasoned butter ball on each slice of Swiss cheese.
- Lay the cheese on the chicken breast and roll so the butter is completely enclosed, then secure with toothpicks.
- Heat vegetable oil in a frying pan and brown the chicken rolls about 8 minutes.
- Place the browned chicken rolls into a covered, shallow baking dish.
- Preheat the oven to 350°F and bake the chicken for additional cooking until done.
- Prepare the sherry sauce by combining water, dry sherry, and chicken-seasoned stock base, then simmer until slightly thickened.
- Serve the stuffed chicken breasts with the sherry sauce.
Tips & Substitutions
For a richer flavor, consider adding a pinch of smoked paprika to the butter mixture. If Swiss cheese isn't available, Gruyère or mozzarella can be excellent substitutes. Ensure that the chicken breasts are pounded evenly for uniform cooking. Be cautious when securing the rolls with toothpicks to avoid them breaking apart during cooking.
Serving Suggestions
Serve these stuffed chicken breasts with a side of steamed vegetables or a fresh salad for a balanced meal. They pair beautifully with the sherry sauce drizzled on top, enhancing the dish's richness. For a heartier option, consider serving alongside mashed potatoes or rice. Explore more American recipes for delightful meal ideas.
Storage & Reheating
Store any leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave them, but be cautious to avoid drying out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Chicken Breasts With Sherry Sauce contains roughly 505 calories, with 34g protein, 51g carbohydrates, and 24g fat. It is an excellent source of vitamin C (495% of the Daily Value), vitamin A (231% of the Daily Value), and iron (144% of the Daily Value). Note that it is relatively high in sodium, at 1228mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the stuffed chicken breasts?
Yes, you can freeze the stuffed chicken breasts before baking. Wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before baking as instructed.
What can I use instead of dry sherry?
If you don't have dry sherry, white wine or a mixture of white wine vinegar and water can be used as substitutes. For a non-alcoholic option, consider using chicken broth with a splash of lemon juice to mimic the acidity and flavor.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F. You can use a meat thermometer to check this. Additionally, the juices should run clear, and the meat should be no longer pink in the center.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).