Stuffed Chicken Cacciatore

Directions

1. 1
   Need Ziplock gallon freezer bag, toothpicks, large oven proof skillet and lid.
2. 2
   Peal and crush garlic, dice, place into small bowl, salt and cover with olive oil.
3. 3
   Start the pasta water.
4. 4
   Place chicken breasts one at a time into a gallon Ziplock bag with a little water, use smooth head of meat mallet and pound chicken into rectangles about 1/8 in thick.
5. 5
   With flattened chicken breasts arranged in a row, add dried tomatoes, basil, garlic, and Parmesan to each breast. Roll up each breast and use toothpicks to secure each roll.
6. 6
   In a small covered bowl, microwave mushrooms for 1-1/2 minutes, pour off water.
7. 7
   Preheat oven to 375°F.
8. 8
   In large skillet over medium heat, heat olive oil, add chicken rolls, add chardonnay, cook chicken rolls about 6 minutes per side. Remove chicken rolls.
9. 9
   Add onion rings, crushed red pepper, and red pepper slices to skillet and cook until tender. Add canned tomatoes, mushrooms, merlot, and Italian seasoning and simmer for 5 minutes.
10. 10
    Add chicken rolls to skillet, cover, and place into oven for about 20 minutes.
11. 11
    Cook pasta.
12. 12
    Remove skillet from oven and remove toothpicks from chicken rolls.