We went over to Kellie & Jason’s apartment this afternoon to catch up {& watch conference}. The dinner that they made for us was so delicious. Definitely the best meal we’ve had in a long time, & I think that Mike really enjoyed eating something that didn't come out of our freezer or from Trader Joe's. I think I’m going to give this recipe a shot next Sunday when my parents are in town. Kellie served it with fresh green beans {cooked with butter & lemon juice, & topped with toasted almonds}. Here’s my new favorite recipe- thanks Robbins!
Spinach & Ricotta-Stuffed Chicken Breasts w. Lemony White Wine Sauce
Stuffing:
1 cup cooked, chopped, and drained fresh spinach
½ cup ricotta
½ gorgonzola
4 slices cooked bacon, crumbled
Kosher salt & freshly ground black pepper
1 large egg
Sauce:
½ cup dry white wine
½ cup homemade chicken stock
1 T Dijon mustard
1 lemon, juice
Kosher salt & freshly ground black pepper
Chopped parsley leaves, for garnish
Chicken:
2 (8 oz.) boneless, skinless chicken breast halves
Kosher salt & freshly ground pepper
2 T vegetable oil
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, & set aside.
Make the Sauce: Combine te wine & stock in a non-reactive saucepan. Bring to a boil & reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt & pepper to taste. Set aside.
Make the Chicken: Place each chicken breast between 2 doubled up sheets of plastic wrap, & 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, & roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt & pepper, to taste. Heat the oil in a large skillet over medium heat. Add the chicken & cook, turning occasionally until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, & cook until just cooked through, about 5 minutes more.
Transfer the chicken to a cutting board & let rest for 5 minutes.
Meanwhile, pour the sauce into the skillet over high heat & cook, stirring & scraping the bottom with a wooden spoon.
Slice the chicken into medallions, divide among plates, & spoon some of the sauce over each. Garnish with parsley & serve immediately.
Spinach & Ricotta-Stuffed Chicken Breasts w. Lemony White Wine Sauce
Stuffing:
1 cup cooked, chopped, and drained fresh spinach
½ cup ricotta
½ gorgonzola
4 slices cooked bacon, crumbled
Kosher salt & freshly ground black pepper
1 large egg
Sauce:
½ cup dry white wine
½ cup homemade chicken stock
1 T Dijon mustard
1 lemon, juice
Kosher salt & freshly ground black pepper
Chopped parsley leaves, for garnish
Chicken:
2 (8 oz.) boneless, skinless chicken breast halves
Kosher salt & freshly ground pepper
2 T vegetable oil
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, & set aside.
Make the Sauce: Combine te wine & stock in a non-reactive saucepan. Bring to a boil & reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt & pepper to taste. Set aside.
Make the Chicken: Place each chicken breast between 2 doubled up sheets of plastic wrap, & 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, & roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt & pepper, to taste. Heat the oil in a large skillet over medium heat. Add the chicken & cook, turning occasionally until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, & cook until just cooked through, about 5 minutes more.
Transfer the chicken to a cutting board & let rest for 5 minutes.
Meanwhile, pour the sauce into the skillet over high heat & cook, stirring & scraping the bottom with a wooden spoon.
Slice the chicken into medallions, divide among plates, & spoon some of the sauce over each. Garnish with parsley & serve immediately.
2 comments:
We're just happy to repay one of the MANY excellent meals we've had from your kitchen!
This dish is out of control. I'm still craving it...
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