Italian Stuffed Chicken Breasts

Recipe by davianng
READY IN: 1hr 15mins




  • Preheat oven to 350 degrees. Toast pine nuts 5 minutes, until lightly browned. Reserve.
  • Put washed spinach in skillet, cover. Steam about 2 minutes. Place in strainer, rinse with cold water and squeeze as much liquid out as possible. Chop medium fine.
  • Heat butter in skillet, saute shallots until soft.
  • Increase oven to 375 degrees.
  • Butter a shallow baking dish.
  • Mix pine nuts, spinach, shallots, ricotta cheese, egg yolk and pepper.
  • Pound chicken breasts slightly.
  • Place 1/.2 slice prosciutto on each breast, followed by 1/6 of filling. Fold in half. Place in buttered baking dish.
  • Mix melted butter and lemon juice. Spoon over chicken breasts. Bake, basting occassionally, for 30 minutes (or until tender). Remove to platter and keep warm.
  • Make sauce: Melt butter in skillet, saute mushrooms 3 minutes. Remove mushrooms.
  • Add stock to skillet, boil until rediced to 1/4 cup. Add wine, boil until reduced to 1/2 cup. Add cream, boil until reduced to 3/4 cup.
  • Return mushrooms to sauce.
  • Add whatever juices have accumulated in chicken dish to sauce. Bring to boil, stirring. Add basil.
  • Serve chicken breasts on platter. Pass sauce separately.