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Chicken Breasts With Vella Cheeses


  • 1 tablespoon butter
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • 6 skinless boneless chicken breast halves
  • 1/2 large onion, chopped
  • 2 large garlic cloves, chopped
  • 1 5-ounce can tomato sauce
  • 1 14 1/2-ounce can Italian-style stewed tomatoes
  • 1/3 cup red wine
  • 4 tablespoons basil pesto
  • 1/2 cup seeded Kalamata olives, sliced
  • 8 ounces penne pasta, freshly cooked
  • 1 cup grated Partially Skimmed Vella Monterey Jack
  • 1/3 cup grated Vella Asiago cheese
  • 1/3 cup grated Vella Dry Jack cheese


  • Preheat oven to 375ºF. Butter a 13x9x2-inch baking dish. Heat olive oil in a heavy large skillet over high heat. Season chicken with salt and pepper and add the chicken to the skillet; sauté until the outside of the chicken is white, about 1 minute per side; transfer to plate. Add the onion and garlic to skillet and sauté until onion begins to soften, about 4 minutes. Add tomato sauce, stewed tomatoes with their juices, wine, pesto and Kalamata olives, and cook until sauce thickens, breaking up tomatoes with spoon, about 8 minutes.
  • Line buttered baking dish with penne pasta. Arrange chicken over the pasta, and spoon the tomato sauce over it, covering chicken and pasta completely. Mix Vella cheeses in a small bowl, and sprinkle the cheeses over the sauce. Bake until the chicken is just cooked through and sauce bubbles, about 20 minutes.