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2 tablespoons extra-virgin olive oil

1 large onion, finely chopped

Pinch of red pepper flakes

1½ teaspoons dried oregano

½ teaspoon dried basil

½ cup dry red wine

One 28-ounce can crushed tomatoes, with their juice

6 chicken breast halves, skinned and boned

1½ teaspoons salt

½ teaspoon freshly ground black pepper

1 large egg

1 cup fresh bread crumbs

½ cup finely shredded Parmigiano-Reggiano cheese, plus additional for garnishing

½ cup finely shredded Fontina cheese

½ cup finely shredded mozzarella cheese

½ cup finely chopped fresh Italian parsley

heat the oil in a large skillet over medium-high heat. Add the onion, red pepper flakes, oregano, and basil and sauté until the onion is softened, about 3 minutes. Add the wine and boil until reduced to about 2 tablespoons. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the tomatoes and stir to combine.

place the chicken breasts shiny-side up between sheets of plastic wrap and pound it to a uniform thickness. Sprinkle the chicken evenly with the salt and pepper. Combine the egg, bread crumbs, cheeses, and parsley in a small bowl.

spread the mixture over the chicken breasts and roll the chicken up. Carefully place the chicken in the tomato sauce. Cover and cook for 2½ to 3 hours, until the chicken is cooked through (170°F on an instant-read thermometer). Carefully transfer the chicken from the sauce to a serving platter and cover with aluminum foil.

slice the chicken with a serrated knife and serve each breast in a pool of sauce. Garnish with additional Parmigiano-Reggiano.

serves 6

Chicken Breasts with Cornbread Stuffing

Cornbread stuffing with nuggets of corn, jalapeño, and bell pepper gives these chicken breasts a sweet and spicy Southwestern flavor. Topped with a cheesy cilantro cream sauce, this dish is terrific for a special dinner.

6 chicken breast halves, skinned and boned

1½ teaspoons salt

1/8 teaspoon cayenne pepper

2 tablespoons unsalted butter

½ cup finely chopped sweet onion, such as Vidalia (about ½ medium onion)

1 jalapeño pepper, seeded and finely chopped

½ cup finely chopped red bell pepper

1 cup frozen white corn, defrosted and drained

1 package Jiffy cornbread mix

¼ cup sour cream

½ cup mayonnaise

2 tablespoons olive oil

1 medium onion, chopped

1 teaspoon ground cumin

½ teaspoon dried oregano

2½ cups chicken broth

2 tablespoons cornstarch

1 cup heavy cream

1 cup finely shredded mild Cheddar cheese

½ cup finely chopped fresh cilantro

place the chicken shiny-side down between sheets of plastic wrap and pound it to a uniform thickness.

sprinkle the chicken evenly with the salt and cayenne. Melt the butter in a small skillet over medium-high heat. Add the sweet onion, jalapeño, and bell pepper and sauté until the onion is softened, about 4 minutes.

transfer the vegetables to a mixing bowl and allow to cool. Add in the corn, cornbread mix, sour cream, and mayonnaise, and stir to combine. The mixture should be stiff. Spread the mixture over the chicken breasts and roll up the chicken from the top of the breast, tucking in the sides and securing with 4-inch skewers, silicone loops, or kitchen string.

arrange the chicken in the insert of a 5- to 7-quart slow cooker, wedging the chicken to fit in one layer. Heat the oil in the same skillet over medium-high heat. Add the onion, cumin, and oregano and sauté until the onion is softened, about 3 minutes. Transfer the contents of the skillet to the slow-cooker insert and add the broth.

cover and cook on high for 2½ to 3 hours, until the chicken is cooked through (170°F on an instant-read thermometer). Carefully transfer the chicken to a serving platter and cover with aluminum foil. Transfer the sauce to a saucepan and boil until reduced by half.

dissolve the cornstarch in the cream in a small bowl and whisk into the sauce. Boil, whisking constantly, until thickened. Remove the pan from the heat, add the cheese and cilantro, and stir until the cheese is melted. Taste the sauce