Ingredients
-
-
1
-
1/2
-
1/2
-
-
1
-
-
1/2
-
1/2
-
1
-
1
-
-
-
-
2
Directions
Spinach Ricotta-Stuffed Chicken Breasts With Lemony White Wine, Haven’t tried it yet, Haven’t tried it yet
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
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
Done
|
Make the Chicken: Slice Chicken Along Side. |
|
4
Done
|
Divide the Stuffing Between the Breasts, and Insert in Flap. |
|
5
Done
|
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
Done
|
Transfer the Chicken to a Cutting Board and Let Rest For 5 Minutes. |
|
7
Done
|
Meanwhile, Pour the Sauce Into the Skillet Over High Heat and Cook, Stirring and Scraping the Bottom With a Wooden Spoon. |
|
8
Done
|
Slice the Chicken Into Medallions, Divide Among Plates, and Spoon Some of the Sauce Over Each. Garnish With Parsley and Serve Immediately. |
