Spinach Ricotta-Stuffed Chicken Breasts With Lemony White Wine |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Haven't tried it yet Ingredients:
1 cup cooked chopped and drained fresh spinach |
1/2 cup ricotta cheese |
1/2 cup gorgonzola |
kosher salt & freshly ground black pepper |
1 large egg |
1/2 cup dry white wine |
1/2 cup homemade chicken stock |
1 tablespoon dijon mustard |
1 lemon, juice of |
kosher salt & freshly ground black pepper |
chopped fresh parsley leaves, for garnish |
2 (8 ounce) boneless skinless chicken breasts |
kosher salt & freshly ground black pepper |
2 tablespoons vegetable oil |
Directions:
1. Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola,and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
2. 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.
3. Make the Chicken: Slice chicken along side.
4. Divide the stuffing between the breasts, and insert in flap.
5. 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.
6. Transfer the chicken to a cutting board and let rest for 5 minutes.
7. Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
8. Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.
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