You are here: Home » Recipes » Stuffed Chicken Kalamata Stuffed Chicken Kalamata Yield 6 servings PrintEmail Ingredients Chicken:6 -- skinless, boneless, thin sliced chicken breasts1/4 cup flower2 -- eggs, slightly beaten1 cup bread crumbs6 -- thin slices fresh mozzarella cheese3 -- 4 tablespoons cream cheese1/4 cup fresh basil leafs6 tablespoons calamata olives, pitted and halved3 teaspoons pine nuts, preferably roasted1/2 teaspoon salt -- Fresh pepper to taste6 slices of bacon -- Canola or Vegetable oil for deep frying2 cups spicy tomato sauce, recipe followsSpicy tomato sauce: -- (Can be done ahead of time, then reheated)2 tablespoons butter1 tablespoon olive oil1 small onion, diced1/2 small carrot, grated1 cup white wine2 -- 3 cloves minced garlic1 tablespoon capers with brine1 tablespoon fresh parsley1 teaspoon fresh rosemary1 teaspoon Italian mixed seasoning1/2 teaspoon red pepper flakes12 -- 14 ounce canned peeled tomatoes, chopped1/2 teaspoon salt -- Pepper to taste. Instructions With a meat mallet, lightly pound chicken breasts to flatten. Season with the salt and fresh pepper. Spread the cream cheese evenly on one end of the chicken breast. Cover with the fresh basil, the mozzarella cheese, the olives and pine nuts. Roll up the chicken breast. Wrap one slice of bacon around each rolled up chicken breast to form a little bundle. Secure both ends with a toothpick. Coat each chicken bundle with flour. Dip bundles in beaten eggs, then in breadcrumbs to coat evenly. Heat oil to 325 degrees and deep-fry the chicken bundles for 3 to 4 minute, or until crispy and golden brown on the outside. Drain bundles on paper towel, then transfer them into a shallow baking dish and place in preheated oven at 400F for 15 minutes. In a deep skillet heat butter and olive oil. Add the onions and carrots and saute for about 5 minutes until translucent. Increase heat and add the white wine. Cook for 1 minute until alcohol is evaporated. Add tomatoes and all other ingredients. mix well and let simmer for 15 minutes. Meanwhile, remove chicken from the oven. Discard toothpicks and slice chicken bundles, crosswise to get 4 5 slices from each bundle. Spoon 1/4 cup of the spicy tomato sauce on a plate and arrange chicken rolls on top. Serve with brown rice, mashed potato, grilled vegetables or your favorite side dish.