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Name: Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 1 cup Fresh spinach cooked, chopped and drained; 1/2 cup Ricotta; 1/2 cup Gorgonzola Cheese; 4 slices Cooked Bacon crumbled; 1 large Egg; Kosher salt; Black pepper; 1/2 cup Dry white wine; 1/2 cup Homemade chicken stock; 1 tablespoon Dijon mustard; 1 Lemon juiced; Parsley chopped for garnish; 2 8 ounce Chicken boneless, skinless breast halves; 2 tablespoons Olive oil

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INGREDIENTS

1 cup Fresh spinach ; cooked, chopped and drained
1/2 cup Ricotta
1/2 cup Gorgonzola Cheese
4 slices Cooked Bacon ; crumbled
1 large Egg
Kosher salt
Black pepper
1/2 cup Dry white wine
1/2 cup Homemade chicken stock
1 tablespoon Dijon mustard
1 Lemon ; juiced
Parsley ; chopped for garnish
2 8 ounce Chicken ; boneless, skinless breast halves
2 tablespoons Olive oil

Servings

INSTRUCTIONS

Make the stuffing: In a bowl, combine 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 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 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 th 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.

NOTES

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Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce

1 cup Fresh spinach cooked, chopped and drained
1/2 cup Ricotta
1/2 cup Gorgonzola Cheese
4 slices Cooked Bacon crumbled
1 large Egg
 Kosher salt
 Black pepper
1/2 cup Dry white wine
1/2 cup Homemade chicken stock
1 tablespoon Dijon mustard
1 Lemon juiced
 Parsley chopped for garnish
2 8 ounce Chicken boneless, skinless breast halves
2 tablespoons Olive oil

Make the stuffing:  In a bowl, combine 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 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 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 th 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.

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Nutrition

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Serving Size: 1 Serving (619g)
Recipe Makes: 1 Servings

Calories: 703
Calories from Fat: 392 (56%)

Amt Per Serving		% DV

	Total Fat 43.6g	58 %
	Saturated Fat 17.4g	87 %
	Monounsaturated Fat 18.5g
	Polyunsanturated Fat 4g
Cholesterol 313.7mg		97 %
Sodium 2067.4mg		71 %
Potassium 961.6mg		25 %
Total Carbohydrate 26.3g		8 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 19.5g
Protein 38.9g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 703

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