This is a chicken dish I made months ago but just never got the chance to post it. As you probably already know about me, I LOVE chicken, and could probably eat it daily and never get tired of it. This is an easy dish that looks like it was much more work than it actually was and is both delicious and visual appealing. I had two very large chicken breasts that I simply cut in half lengthwise, but otherwise, use four medium to small chicken breasts for this dish. You can change this dish easily by substituting a light tomato basil sauce or creamy mushroom for the white wine sauce, but I love the flavors I used in the version below.
Deborah Mele 2011
Stuffed Chicken Spirals With White Wine Sauce
A quick and easy chicken dish that is elegant enough for entertaining.
- Four Medium Small Chicken Breasts
- 2 Cups Sauteed, Chopped Spinach
- 1 Cup Ricotta Cheese
- 1/2 Cup Gorgonzola Cheese
- 1/4 Cup Chopped, Cooked Pancetta (or Bacon) Finely Diced
- Salt & Pepper
- 1 Large Egg
- 2 Tablespoons Olive Oil
- 1 Cup Dry White Wine
- 1 Cup Homemade Chicken Broth
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Lemon Juice
- 3 Tablespoons Capers
- Salt & Pepper
- 1 Tablespoon Butter, Softened
- 1 Teaspoon All-purpose Flour
- 1/4 Cup Chopped Fresh Parsley
- 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, and 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, and 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, about 6 minutes each side.
- Cover the skillet, reduce the heat to low, and continue to cook until cooked through, about 10 minutes, then 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 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, stir, and taste, adjusting seasonings if needed.
- 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.