1/4 cup chopped, cooked Pancetta (or bacon) finely diced
Salt and Pepper
1 large egg
2 tbsp olive oil
1 cup dry white wine
1 cup homemade chicken broth
2 tbsp dijon mustard
2 tbsp lemon juice
3 tbsp capers
1 tbsp butter, softened
1 tsp all-purpose flour
1/4 cup chopped fresh parsley
Instructions
Place each breast between sheets of plastic wrap and pound to an even thickness of about 1/4 of an inch.
In a bowl, mix together the spinach, ricotta, gorgonzola, pancetta, and egg, and season with salt and pepper.
Divide the stuffing between the four breasts, mounding it towards the center leaving at least an inch free along the edges.
Roll the breasts up enfolding the stuffing inside and secure with toothpicks, and season with salt and pepper.
Heat the olive oil in a heavy skillet, and then add the chicken browning the breasts on all sides over medium heat, about 6 minutes each side.
Cover the skillet, reduce the heat to low, and continue to cook until cooked through, about 10 minutes, then keep warm.
Combine the wine and broth in a small saucepan and bring to a boil.
Whisk in the mustard, lemon juice and capers, and cook over medium heat until it is reduced by 1/3.
Stir together the butter and flour, and whisk just enough into the sauce to thicken it.
Add the chopped parsley, stir, and taste, adjusting seasonings if needed.
To serve, remove the toothpicks from the chicken and slice.
Arrange slices onto four individual plates or one large platter and spoon the sauce on top.
Originally Submitted
3/24/2012
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