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Spinach And Ricotta-Stuffed Chicken Breasts With Lemony White Wine Sauce
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- #96224
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
Stuffing
1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta cheese
1/2 cup Gorgonzola cheese
4 slices cooked bacon, crumbled
kosher salt and freshly ground black pepper
1 large egg
Sauce
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
kosher salt and freshly ground black pepper
chopped parsley leaves, for garnish
Chicken
2 boneless, skinless chicken breast halves (8 ounce size)
kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
directions
Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast 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 the chicken all over with salt and pepper, to taste.
Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
Transfer the chicken to a cutting board and let rest for 5 minutes.
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 parsley and serve immediately.
added by
allie
nutrition data
378 calories, 26 grams fat, 6 grams carbohydrates, 29 grams protein per serving. This recipe is low in carbs.
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reviews & comments
This is very good, but recipe cals for too much lemon. I added butter and more wine and garlic powder to tone the lemon down. Also, I thickened the sauce with a little cornstarch. I also served it with parmesan cheese which added to the dish. I served it with angel hair pasta tossed with butter and garlic. It turned out to be a hit at the dinner table. I would make it again!
February 17, 2010
I love this chicken, I also tried it served with fettichini and alfredo sauce instead of the sauce in the recipe and my husband loved it,