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Category: Chicken
Prep Time: Cook Time: Total Time:
4 medium small chicken breasts
2 cups sauteed, chopped spinach
1 cup ricotta cheese
1/2 cup gorgonzola cheese
1/4 cup chopped, cooked pancetta (or bacon) finely diced
Salt & pepper
1 large egg
2 tbsp olive oil
Sauce:
1 cup dry white wine
1 cup homemade chicken broth
1 tbsp dijon mustard
2 tbsp lemon juice
3 tbsp capers
Salt & pepper
1 tbsp butter, softened
1 tsp all-purpose flour
1/4 cup chopped fresh parsley
Place each breast between sheets of plastic wrap and pound to an even thickness of about 1/4 of an inch. In a bowl, mix together the spinach, ricotta, gorgonzola, pancetta, and egg. Season with salt and pepper.
Divide the stuffing between the four breasts, mounding it towards the center leaving at least an inch free along the edges. Roll the breasts up enfolding the stuffing inside and secure with toothpicks. Season with salt and pepper.
Heat the olive oil in a heavy skillet, and then add the chicken browning the breasts on all sides over medium heat. Cover the skillet, reduce the heat to low, and continue to cook until cooked through, about 5 minutes. Keep warm.
Combine the wine and broth in a small saucepan and bring to a boil. Whisk in the mustard, lemon juice and capers, and season with salt and pepper. Cook over medium heat until it is reduced by 1/3. Stir together the butter and flour, and whisk just enough into the sauce to thicken it. Add the chopped parsley and stir.
To serve, remove the toothpicks from the chicken and slice. Arrange slices onto four individual plates or one large platter and spoon the sauce on top. Serves 4
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STUFFED CHICKEN SPIRALS WITH WHITE WINE SAUCE
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Category: Chicken
Prep Time: Cook Time: Total Time:
4 medium small chicken breasts
2 cups sauteed, chopped spinach
1 cup ricotta cheese
1/2 cup gorgonzola cheese
1/4 cup chopped, cooked pancetta (or bacon) finely diced
Salt & pepper
1 large egg
2 tbsp olive oil
Sauce:
1 cup dry white wine
1 cup homemade chicken broth
1 tbsp dijon mustard
2 tbsp lemon juice
3 tbsp capers
Salt & pepper
1 tbsp butter, softened
1 tsp all-purpose flour
1/4 cup chopped fresh parsley
Place each breast between sheets of plastic wrap and pound to an even thickness of about 1/4 of an inch. In a bowl, mix together the spinach, ricotta, gorgonzola, pancetta, and egg. Season with salt and pepper.
Divide the stuffing between the four breasts, mounding it towards the center leaving at least an inch free along the edges. Roll the breasts up enfolding the stuffing inside and secure with toothpicks. Season with salt and pepper.
Heat the olive oil in a heavy skillet, and then add the chicken browning the breasts on all sides over medium heat. Cover the skillet, reduce the heat to low, and continue to cook until cooked through, about 5 minutes. Keep warm.
Combine the wine and broth in a small saucepan and bring to a boil. Whisk in the mustard, lemon juice and capers, and season with salt and pepper. Cook over medium heat until it is reduced by 1/3. Stir together the butter and flour, and whisk just enough into the sauce to thicken it. Add the chopped parsley and stir.
To serve, remove the toothpicks from the chicken and slice. Arrange slices onto four individual plates or one large platter and spoon the sauce on top. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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