Ok I know am being a pain but how do you make stuff chicken breast w/o tomato sauce?

Answer 1

Whatever you choose to stuff it with, pan brown it before you bake it to cook thru - one it is done and resting on a plate - use the bits left over in the pan you browned it in, turn heat to med and some herbs a pat or two of butter and a bit of wine (red, white, beer, or even chicken stock will do). Scrape up whatever drippings are in the pan and heat thru till butter melts and all is combined then use this as a nice non-tomato sauce

Answer 2

Have you ever tried chicken saltimbocca? ("Saltimbocca" is Italian for "jump into the mouth" because it's so tasty.) This recipe is a lot easier than most, and just as good.

--4 small boneless skinless chicken breast halves
--about 12 fresh sage leaves
--4 thin slices prosciutto or thin-slices deli ham
--4 to 8 thin slices mozzarella cheese, depending on the size
--1/2 cup flour
--2 tablespoons each butter and vegetable oil
--3/4 cup dry white wine (or substitute chicken broth)
--3 tablespoons cold butter, cut in small pieces

Pound the chicken pieces to 1/8 inch thickness--this is easiest if you put them between sheets of waxed paper. Season one side of each lightly with salt and pepper. Place a prosciutto (or ham) slice on each, then the cheese (use enough to nearly cover the prosciutto), then 2 or 3 sage leaves. Fold each chicken piece in half crosswise; close the open ends with toothpicks.

Heat the butter and oil together in a saute pan or heavy frying pan over medium-high heat. Put the flour on a plate and dredge the chicken pieces in the flour on both sides; shake off the excess flour. When the butter/flour mixture is just starting to be a medium nutty brown color, add the chicken pieces and saute them on both sides until just cooked through. It will take about 4 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.

Pour the wine or broth into the pan and stir vigorously to scrape up all the tasty browned bits from the bottom of the pan. Cook and stir until the liquid is reduced to about 1/3 cup. Take the pan off the heat, then stir in the cold butter piece by piece to give body to the sauce. Taste to see if the sauce needs salt or pepper. Remove the toothpicks from the chicken pieces, put them on a warmed platter, and pour the sauce over. Serve immediately.

My original recipe says to serve this with lemon wedges, but that has always sounded odd to me and I never do it.

By the way, if you instead use regular deli ham, Swiss or Gruyere cheese (or a combination), and omit the sage, you've got chicken cordon bleu.

Hope you try it.

Answer 3

Try using any style condensed, cream style soup instead of tomato sauce.