Stuffed Chicken Breast by Chef Gerardo Castro

www.saludnapa.com Chef Gerry showcases just how easy it is to impress your friends with this tasty entree. With a little ham and Oaxacan cheese to throw in the mix, your chicken will have never tasted so good!! Oh yes, Ceja Vineyards Pinot Noir adds little pizzaz to the dish. Enjoy!

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[JamesAlberding]

What kind of sides should I serve it with?

[SaludNapa]

@JamesAlberding Mashed potatoes or any kind of veggie stir-fry works great.

[bossladysilvia]

Hi!! Chef Gerardo, I will be cooking this dish pretty soon but my question is how much dijon mustard and butter do i need to put to make the sauce? Gracias!!

[SaludNapa]

@bossladysilvia Very cool that you'll be making this dish. Add one quarter of a stick of butter and three teaspoons of dijon mustard to the sautee pan. Happy cooking!

[koiname2]

chef gerardo im a little lazy do i have to finish it on the oven? can i just finish it stove top?

[SaludNapa]

@koiname2 It's not completely necessary to finish the chicken breast in the oven although we recommend doing so as it will evenly cook the center. You could definitely cook the chicken breast in the pan. I would suggest cooking it at lower temperature for longer though to ensure the middle section is properly cooked. Happy cooking!

[TheMemphis2008]

This looks AMAZING!!! I wish I could add the wine.... but Im a little afraid of the fire.. lol!!! Thanks for sharing the video Chef.

[Stonr]

hoooooooot pocket

[SaludNapa]

@Dulcesita09 Thanks for watching our videos. The sherry wine flames up (aside from it's liquid properties) because of the heat of the pan and "movement" of the pan. If you pour in the sherry wine while your cooking at a lower temp it probably won't flame up. Once the sherry wine is poured you can also cover the pan with a metal lid or something. Hope this helps!