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

Recipe courtesy Scott McGowan and Kim Keegan

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 206 Reviews
Total Time:
40 min
Prep
30 min
Cook
10 min
Yield:
2 servings
Level:
Easy
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Ingredients

Stuffing:

  • 1 cup cooked, chopped, and drained fresh spinach
  • 1/2 cup ricotta
  • 1/2 cup Gorgonzola
  • 4 slices cooked bacon, crumbled
  • Kosher salt and freshly ground black pepper
  • 1 large egg

Sauce:

Chicken:

  • 2 (8-ounce) boneless, skinless chicken breast halves
  • 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 erve immediately.

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Newest Ratings and Reviews

Read all 206 reviews

  • on May 13, 2013

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    Very easy and Very good, I only used 1 tablespoon of fresh lemon. It was perfect..

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  • on February 19, 2013

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    I loved the stuffing- it was rich and flavorful, but the wine lemon sauce didn't fit with the flavor profile of the chicken & stuffing. I baked the chicken, I used toothpicks to secure the stuffed chicken, stuffing came out but no biggie- i made a slightly larger batch since i wanted to use all the spinach i bought.

    As for the sauce- I had a large lemon, and almost considered using only half- wish I would have as the lemon was somewhat overpowering to me even with adding about twice as much wine and broth to start. I also happened to use a homemade honey mustard instead of dijon. overall the sauce as a whole wasn't a good fit for the recipe, but may be better suited for veggies.

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  • on January 24, 2013

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    I also made only the sauce. I had roasted a chicken and wanted a sauce for it & pilaf. I doubled the broth & wine and used only 1 lemon. After heating the sauce, I used it to deglaze the roasting pan. Even with only using half the quantity of lemon called for, it was very lemony. This could be because this particular lemon was very large or overly juicy. Who knows. I had to water it down a bit. But it was a really big hit and I will probably make it again.

    people found this review Helpful.
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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
775
 
Fat
42 grams
 
Saturated Fat
16 grams
 
Carbohydrates
11 grams
 
Fiber
5 grams
 

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