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Stuffed Chicken Breast with White Wine Sauce

Stuffed Chicken Breast with White Wine Sauce
Recipe Date:
February 20, 2018
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Tender, juicy chicken stuffed with spinach and cheese, and then topped with a scrumptious white wine sauce. This is gourmet cooking made simple - a restaurant-style dish that can easily be prepared at home.
Ingredients
  • 1 cup 40 Knots Pinot Gris
  • 1 cup frozen spinach, thawed and drained
  • 1 cup ricotta cheese
  • 1/2 cup Swiss cheese, grated
  • 1 egg
  • 2 tbsps olive oil
  • 4 large skinless, boneless chicken breast halves
  • 1 cup chicken stock
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • salt and pepper to taste
Directions

1.  In a medium bowl combine spinach, ricotta, Swiss cheese, egg, salt and pepper.  Set aside.

2.  Place 1 chicken breast half between two layers of plastic wrap or wax paper, boned side up.  Starting in the centre of the breast, gently pound the chicken with a rolling pin or the flat side of a meat hammer until breasts are around 1/4 inch thick.  Repeat with the remaining chicken breast halves.

3.  Season the meat with salt and pepper.  Divide the spinach mixture in 4, placing a pile in the centre of each flattened breast.  Wrap the breast arouind the spinach mixture like a parcel and use toothpicks to secure.

4.  Heat the oil in a large pan over medium heat.  Add the chicken parcels and fry for approximately 3 minutes on each side.  Reduce the heat to low, cover the pan and cook for a further 6-7 minutes or until meat is cooked through.  Do not overcook or the meat will dry out.  Remove chicken and let it stand for 5-6 minutes.

5.  Heat 40 Knots Pinot Gris and stock in a saucepan over high heat, stirring frequently.  Once it boils, reduce heat and simmer, reducing mixture by about one-third.  Add mustard and lemon juice and stir through.

6.  Cut chicken parcels into thick slices and top with the sauce.  Serve immediately with your favourite vegetables or salad.

 

Contributed by: Troy and Cheryl-Lynn Townsin found in Cooking with BC Wine