Provençal Chicken Bundles


This is a recipe from an old newspaper clipping that we’ve always enjoyed. I’m not very good at making bundles with meat.  Mine always fall apart and the inside goodies escape into the pan. But I’ve had better luck with this recipe, especially if I buy very thin chicken breast and keep the mozzarella in the middle. Of course I always mess with recipes depending on what I have at home. I currently have a big basil plant so I lined the chicken breasts with basil leaves before putting cheese on them.  Very tasty!

Serves 6

  • 6 large chicken thighs or 6 chicken half breasts, boned and skinned (I always buy thinly sliced chicken breasts so I have no work, and they are easier to role into a bundle.)
  • Seasonings (salt pepper, garlic, herbs, spices) to taste
  • 6 ounces Mozzarella cheese, grated

Pound chicken to 1/8-inch thickness. Put small mound of cheese in center of chicken. Sprinkle on seasoning to taste. Pull edges into center and secure with toothpicks. Bake in 350 oven 35 to 45 minutes. Remove toothpicks.  Serve with following sauce.


  • 1 onion, sliced
  • 1- 2 cloves garlic
  • 4 ounces mushrooms, sliced
  • 1/2 teaspoon each basil and oregano (dried) or 2 teaspoons fresh
  • 2 tablespoons butter
  • 3 tablespoons Marsala wine
  • 1 (16-ounce) can diced tomatoes
  • 4 ounces Mozzarella cheese, shredded
  • 1 tablespoon flour
  • 1/2 cup heavy cream (have never used this and still think the recipe is great)

Sauté onion, mushrooms and herbs in butter 3 minutes. Add Marsala wine; stir in tomatoes. Mix cheese and flour together; add to sauce. Add cream and simmer 8  minutes, until thickened slightly. Serve with chicken.



Published in: on August 3, 2016 at 10:20 pm  Leave a Comment  

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