Stuffed Chicken Breast with White Wine Sauce
- 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
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