Chicken Breasts stuffed with Fontina Cheese and Spinach

Recipe by evelynathens
READY IN: 50mins




  • For sauce: combine wine, cream, lemon juice, vinegar, chopped shallot and pepper in medium saucepan.
  • Boil until reduced to ¼ cup, about 8 minutes (can be prepared 1 day ahead).
  • For chicken: Pound each chicken breast between sheets of wax paper to 7 x 4 inch rectangle.
  • Place smooth side down on work surface.
  • Rub ½ tsp olive oil and ½ tsp minced garlic over each chicken breast.
  • Sprinkle each with 1/3 cup of Fontina cheese.
  • Top each with 3 spinach leaves, overlapping if necessary.
  • Starting at short end, tightly roll up chicken, jelly-roll style.
  • Tie with string in several places (can be prepared 8 hours ahead).
  • Preheat oven to 350F degrees.
  • Heat remaining 2 tblsps oil in heavy, large ovenproof skillet.
  • Season chicken with salt and pepper.
  • Brown well on all sides, about 10 minutes.
  • Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes.
  • Transfer to plate and cool 5 minutes.
  • Bring sauce to simmer.
  • Add butter, one piece at a time, whisking just until butter melts and sauce is smooth.
  • Spoon sauce onto plates.
  • Cut string off chicken.
  • Cut chicken crosswise into ½ inch thick slices and fan out on plates, overlapping.
  • Serve, passing remaining sauce separately.