Spinach Ricotta-stuffed Chicken Breasts With Lemony Wine

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 cup cooked chopped and drained fresh spinach
• 1/2 cup ricotta cheese
• 1/2 cup gorgonzola
• kosher salt & freshly ground black pepper
• 1 large egg
• 1/2 cup dry wine
• 1/2 cup homemade chicken stock
• 1 tablespoon dijon mustard
• 1 lemon, juice of
• kosher salt & freshly ground black pepper
• chopped fresh parsley leaves, for garnish
• 2 (8 ounce) boneless skinless chicken breasts
• kosher salt & freshly ground black pepper
• 2 tablespoons vegetable oil

Recipe

• 1 make the stuffing: in a bowl, combine the spinach, ricotta, gorgonzola,and mix well. season with salt and pepper. add the egg, mix well, and set aside.
• 2 make the sauce: combine the wine and stock in a non-reactive saucepan. bring to a boil and reduce to a sauce-like consistency. whisk in the mustard, lemon juice, and season with salt and pepper, to taste. set aside.
• 3 make the chicken: slice chicken along side.
• 4 divide the stuffing between the breasts, and insert in flap.
• 5 heat the oil in a large skillet over medium heat. add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
• 6 transfer the chicken to a cutting board and let rest for 5 minutes.
• 7 meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
• 8 slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. garnish with parsley and serve immediately.