I was that strange child that actually loved her spinach. And, to this day, that love has endured. I've been seeing stuffed chicken breast recipes here and there, and decided to give it a go. I guess I was feeling adventurous! I found this recipe on foodnetwork.com, and this one on recipezaar.com, and combined the two.
I thought that I ended up with twice as much stuffing than I needed. And, it was also starting to soften a bit due to the heat, so next time I'll throw it into the fridge. Freddy and I thought it tasted phenomenal. Unfortunately, we ate it before I could snap a picture. We'll be sure to bring it back soon!
Green Beans
1/2 lb green beans, ends snapped off
1/2 pt grape tomatoes
1-2 tablespoons olive oil
Salt
Pepper
Paprika
Preheat oven to 400°F. Put the pan in the oven until you're ready to use it. Toss green beans and tomatoes in olive oil and sprinkle with salt, pepper, and paprika. Roast in oven for 20-25 minutes.
Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce
Stuffing:
1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup mozarella
4 slices cooked bacon, crumbled
1 tablespoon fresh parsley
1 tablespoon fresh basil
Kosher salt and freshly ground black pepper
1 large egg
Sauce:
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
Chicken:
2 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
Italian bread crumbs
Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
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.
Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste and roll in bread crumbs to coat.
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.
Transfer the chicken to a cutting board and let rest for 5 minutes.
Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.
1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup mozarella
4 slices cooked bacon, crumbled
1 tablespoon fresh parsley
1 tablespoon fresh basil
Kosher salt and freshly ground black pepper
1 large egg
Sauce:
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
Chicken:
2 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
Italian bread crumbs
Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
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.
Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste and roll in bread crumbs to coat.
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.
Transfer the chicken to a cutting board and let rest for 5 minutes.
Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.
1 comment:
LMAO!!! naughty pinot! that's quite a first entry, impressive!
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