Spinach Ricotta-Stuffed Chicken Breasts With Lemony White Wine

Submitted by t_ballet

"Haven't tried it yet"

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 2

ingredients

• Stuffing

• 236.59 ml cooked chopped and drained fresh spinach
• 118.29 ml ricotta cheese
• 118.29 ml gorgonzola
• kosher salt & freshly ground black pepper
• 1 large egg

• Sauce

• 118.29 ml dry white wine
• 118.29 ml homemade chicken stock
• 14.79 ml Dijon mustard
• 1 lemon, juice of
• kosher salt & freshly ground black pepper
• chopped fresh parsley leaves, for garnish

• Chicken

• 2 (453.59 g) boneless skinless chicken breasts
• kosher salt & freshly ground black pepper
• 29.58 ml vegetable oil

directions

1. Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola,and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
2. 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.
3. Make the Chicken: Slice chicken along side.
4. Divide the stuffing between the breasts, and insert in flap.
5. 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.
6. Transfer the chicken to a cutting board and let rest for 5 minutes.
7. Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
8. Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.