Spinach Ricotta-Stuffed Chicken Breasts With Lemony White Wine

• Stuffing
• 1 cup cooked chopped and drained fresh spinach
• 1/2 cup ricotta cheese
• 1/2 cup gorgonzola
• kosher salt & 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, juice of
• kosher salt & freshly ground black pepper
• chopped fresh parsley leaves, for garnish
• Chicken
• 2 (8 ounce) boneless skinless chicken breasts
• kosher salt & freshly ground black pepper
• 2 tablespoons vegetable oil

1. 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. 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. Make the Chicken: Slice chicken along side.
4. Divide the stuffing between the breasts, and insert in flap.
5. 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. Transfer the chicken to a cutting board and let rest for 5 minutes.
7. Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
8. Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.

stuffing, fresh spinach, ricotta cheese, gorgonzola, kosher salt, egg, sauce, white wine, chicken, mustard, lemon, kosher salt, parsley, chicken, chicken breasts, kosher salt, vegetable oil

Taken from www.food.com/recipe/spinach-ricotta-stuffed-chicken-breasts-with-lemony-white-wine-257908 (may not work)