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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By prettyinthecity
DFW, Texas
on December 22, 2011
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Amazing! Delicious! Fun! Easy!
mustard = grey poupon (the seeds were gorgeous!
wine = Yellow Tail
1/2 cup of Gorgonzola = 1/4 feta (from grocery store, packaged fresh+ 1/4 Parmesan (finely grounded
juiced all lemons, poured lil ovr 1/2 in
no bacon
pounded chicken lil larger
baked!
Reduced the sauce for about 20 mins, then added small amt heavy whipping cream. Can add all of juice. Looked like dijon, but didn't taste like it.
Baked chicken. Went in pan overflowing & crowded. 375 for 40 mins, broiled for 5 to brown top
Used ALL the stuffing!!!
New to spinach? Big tub of them. Put into the top of a double pan, add small amt of EVOO, mix with hands to coat, & steam away. Doesn’t take long. Don’t let it turn to mush.
Definitely will make again and again and again...
Have fun, y'all! Happy cooking!
By vainslie
San Francisco, CA
on June 22, 2010
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Choose this recipe because I had almost everything on hand. I didn't want to do the bacon, so I substituted about 2-3 TBS of sun dried tomatoes. First off, I have no idea how you could pan fry the chicken. They were to big, so I ended up baking them at 375 for 40 minutes. They were done fine. (My oven runs a bit hot though. Second, the sauce is just odd! It has no connection to the other flavors in the chicken. (I had made some Brussel sprouts and the sauce was better on them. I could never get it to the "sauce" stage and it was way to lemony. Not something I would make again. FYI: with all the cheese in the stuffing, it makes it very rich.
By jploker_12676180
NYC, 67
on February 21, 2010
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Why does the recipe specify Kosher salt? It has bacon in it.
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