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Stuffing: In a bowl combine spinach, ricotta, Gorgonzola, and the bacon and mix well. Season with the salt and pepper. Add the egg, mix well, and set aside.
Sauce: Compine the wine and stock in a non reactive pan. Bring to a boil and reduce to a sauce like consistency. Wishk in the mustard, lemon juice, and season with sale and pepper. Set aside.
Chicken: Place each breast between 2 doubled up sheets of plastic wrap, and pound to an 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 stuffin, fold in the sides, and roll the chicken all over the salt and pepper, to taste. Heat oil in a large pan. 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 more minutes.
Transfer chicken to plate and let rest 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 amoung plates, and spoon over the chicken, garnish with parsley and serve.
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