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I love chicken dishes of any variety, but this is an easy dish that looks like it was much more work than it actually was and is both delicious and visual appealing.
Place each breast between sheets of plastic wrap and pound to an even thickness of about 1/4 of an inch. In a bowl, mix together the spinach, ricotta, gorgonzola, pancetta, and egg. Season with salt and pepper. Divide the stuffing between the four breasts, mounding it towards the center, leaving at least an inch free along the edges. Roll the breasts up, enfolding the stuffing inside, and secure with toothpicks. Season with salt and pepper. Heat the olive oil in a heavy skillet, and then add the chicken, browning the breasts on all sides over medium heat. Cover the skillet, reduce the heat to low, and continue to cook until cooked through, about 5 minutes. Keep warm.
Combine the wine and broth in a small saucepan and bring to a boil. Whisk in the mustard, lemon juice and capers, and season with salt and pepper. Cook over medium heat until it is reduced by 1/3. Stir together the butter and flour, and whisk just enough into the sauce to thicken it. Add the chopped parsley and stir.
To serve, remove the toothpicks from the chicken and slice. Arrange slices onto four individual plates or one large platter and spoon the sauce on top.
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nhquilter on 2.27.2010
I’m planning on making this tonight for guests…think I can make it ahead and warm it in the oven??
CookinCT on 1.13.2010
I made this for dinner last night and my boyfriend and I really enjoyed it. I will surely make again. While the sauce was nice and tangy and the chicken and stuffing were great individually, I found that the sauce unfortunately overpowered the taste of the stuffing. I also found myself with alot of extra stuffing mixture. Next time, I will probably halve the ingredients. Overall, it is still a great recipe and thanks for sharing.
Trish in MO on 1.13.2010
OH wow! I will never be able to keep up with cooking all the recipes in my recipe box if you keep me salivating like this!
joni on 1.8.2010
@Stepahniely1961, I have the same problem. Maybe fontina or gruyere or feta or another goat cheese would substitute. That’s what I’m going to try.
This recipe looks & sounds incredible, will definitely try it — with the gorgonzola substitute!
stephaniely1961 on 1.8.2010
Sound delicious and looks really easy. My only questions is what could I substitute for the blue cheese? Me no likey the blue.