Four Cheese Stuffed Chicken Breast with Sautéed Red Grapes in Chardonnay Beurre Blanc Sauce

At the restaurant, we use a free-range “airline” (has the wing attached) chicken breast and serve this over hazelnut orzo accompanied by haricots vertes in a brown butter sauce. The stuffing can be varied using other cheeses to suite your taste but should be quite thick at room temperature. I like the sauce because, after you get the hang of it, it is very easy to make and very tasty.