Stuffed Chicken Breasts With Mascarpone and White Wine Sauce

Recipe by TOOLBELT DIVA
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • With your mallet or tenderizer, pound chicken breasts to about 1/2 inch thick; set aside until ready to use.
  • Clarify sweet chipolline onions in a little oil; remove from pan and set aside until ready to use.
  • Cook garlic until just golden in colour; remove from pan and set aside with the onions.
  • Cook chopped mushrooms until liquid dissipates, stirring constantly to prevent burning. Remove from heat and set aside.
  • Brown ground chicken, using about 2 tbsp oil, add oil as required.
  • To the ground chicken add onions, garlic, mushrooms, parsley, oregano and black pepper to taste.
  • Stir constantly for 5 or 6 minutes, to blend flavours.
  • Steam spinach until just wilted; remove from pan and squeeze dry.
  • Chop spinach, coarse; add parmesan cheese, and mix together.
  • Divide ground chicken mixture evenly, and spoon onto one half of each flattened chicken breasts.
  • Divide spinach mixture evenly, and spoon over chicken mixture.
  • Top the mixture(s) with a slice of provalone.
  • Fold the other half of chicken breast over the mixture(s), and press the edges together to form a pouch.
  • Brown each pouch on both sides; reduce heat, cover pan and continue cooking until done; 10-12 minutes.
  • Remove cooked chicken to plates and spoon sauce over pouches. Serve hot with vegetables or pasta (your choice).
  • For the sauce: Melt butter in a pan
  • Add corn starch, stirring constantly with your whisk, to blend.
  • Add mascarpone cheese.
  • Continue to stir with your whisk while slowly adding dry white wine.
  • When cheese is blended thoroughly with the mixture, add fresh basil.
  • Mix well and spoon sauce over finished chicken breasts.
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