Stuffed Chicken Breast In A Wine Cream Sauce

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 chicken breasts, butterflied and pounded evenly
• 3 ounces sun-dried tomatoes
• 3 ounces frozen spinach, thawed
• 2 ounces goat cheese, crumbled
• 3 tablespoons pine nuts
• 1 small shallot, diced
• 1/2 cup wine
• 1/2 cup chicken broth
• 1 cup heavy cream
• salt and pepper
• oil, for frying

Recipe

• 1 butterfly chicken and pound lightly to even thickness. you don't want it.
• 2 to be thin, you just want it to be even. season with salt and pepper on both.
• 3 sides.
• 4 preheat pan with oil to pan fry chicken.
• 5 layer the spinach, sun dried tomatoes, goat cheese on 1/2 of the chicken.
• 6 and fold over the other half to cover. secure with toothpick.
• 7 pan fry the chicken until done, about 8-10 minutes on each side.
• 8 in a small saucepan, heat oil and toast pine nuts for about 1 minute. add.
• 9 shallots and sweat.
• 10 add wine, chicken broth, and heavy cream and let simmer. reduce by.
• 11 half. season to taste with salt and pepper.
• 12 plate chicken and ladle sauce over it.