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

Recipe courtesy Scott McGowan and Kim Keegan

Show: Low Carb and Lovin' ItEpisode: Secrets to Success

Rated: 4 stars out of 5Rate itRead users' reviews (225)

RECIPE
COMMENTS & REVIEWS(225)

Cook Time:
10 min
Level:
Easy
Yield:
2 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 10 min
Total:: 40 min

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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:

1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish

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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Comments & Reviews

recipe Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce
Greg Bradenton, FL 11-17-2009
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Forget the Pounding
Rated: 5 stars out of 5

Use two large skin on chicken breasts with bone. Cut a pocket in the breast and put in the stuffing. Heat a cast iron... skillet on the stove with a little bit of oil. Sear both sides of the breasts then put the skillet in the oven at 350 for about 30 - 40 minutes. Take chicken out of pan. Make the wine sauce in the skillet. Much faster and better tasting.Read more
recipe Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce
Robin Fort Lauderdale, FL 09-28-2009
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Great flavor and pretty!
Rated: 5 stars out of 5

This was excellent, however, I wish I had read the comments and reviews before-I actually doubled the stuffing recipe because... I was making 4 chicken breasts-I think I have enough leftover mixture for 8 more chicken breasts! This dish is very flavorful but you can cut the stuffing mixture in half!Read more
recipe Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce
Robin Portland, OR 06-17-2009
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It's ok
Rated: 2 stars out of 5

I wound up thickening up the sauce with flour reduced it, then added hvy cream, pretty good. I didn't put in that much... gargonzola, replacing with parmesean. I read the other comments, and cut the stuffing in half, they're rightRead more
recipe Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce
STEPHANIE Marina Del Rey, CA 05-15-2009
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Good flavors!
Rated: 4 stars out of 5

I also made WAY too much mixture, and modified it a bit, since I was just making one breast for myself..... I didn't put in... the bacon, since I didn't have any, and used low-fat cottage cheese instead of ricotta, and threw in chopped garlic when I sauteed the spinach. I didn't have any white wine, so I used a bit of orange champagne vinegar, with whole grain dijon mustard and the lemon, and thinned it out a bit with water. It turned out GREAT! Even with the low-fat modifications and omissions it had fantastic flavor! I highly recommend!Read more
recipe Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce
Gretchen Presque Isle, ME 02-26-2009
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Change the Cheese
Rated: 3 stars out of 5

There is way too much filling for 2 chicken breasts. I used 1/2 a cup spinach and it looked like a nice amount. 1/4 c... gorgonzola and 1/4 cup feta but now wish I'd used feta and parmesan becasue the gorgonzola was still too strong to taste anything else. The sauce was great, I love a white wine and mustard sauce and this one was nice. I cooked the remaining stuffing and plan on tossing it with some rice. While not a bad dish, it wasn't great and I dont think I'll make it again.Read more
recipe Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce
Adriana San Pedro Sula, null 08-29-2008
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A little time consuming but delicious
Rated: 5 stars out of 5

DELICIOUS!!