SPINACH & RICOTTA-STUFFED CHICKENT BREASTS W/ LEMONY WHITE WINE SAUCE

SPINACH & RICOTTA-STUFFED CHICKENT BREASTS W/ LEMONY WHITE WINE SAUCE image

Categories Chicken

Yield 2-4 Servings

Number Of Ingredients 18

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CHICKEN:
2 (8 oz.) boneless,skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 T. vegetable oil
STUFFING:
1 c. cooked, chopped, and drained fresh spinach
1/2 c. ricotta
1/2 c. gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and fresh groun pepper
1 large egg
SAUCE:
1/2 c. dry white wine
1/2 c. homemade chicken stock
1 T. Dijon mustard
1 lemon, juiced
Kosher salt and fresh ground pepper
Chopped parsley leaves, for garnish

Steps:

Make the stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon. Mix well. Season with salt and pepper. Add the egg, mix well and set aside Sauce: Combine wine and stock in a non-reative saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice and season with salt & pepper, to taste. Set aside. Chicken: Place each breast between 2 doubled-up sheets of plastic wrap, and pount to 1/4" thickeness. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breasat over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season all over with salt & pepper to taste. heat the oil in a lare skillet over med. heat. Add the chicken and cook, turning occasionally, until browned, about 2 min. per side. Cover the skilelt, turn the heat down to low and cook until just cooked through, about 5 min. more. Transfer the chicken to a cutting board and let rest for 5 min. Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon. Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parslety and serve immediately.