A delicious and simple way to prepare chicken. As an alternative, you can stuff the chicken breasts with a combination of spinach, cheese, and cubed bread or any other stuffing.
The stuffed chicken is served with a rich lemon, butter wine sauce.
Ingredients
2 chicken breasts ( butterflied and pounded flat )
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Stuffing1 tablespoon olive oil
3 teaspoon finely chopped shallots
5 ounces baby spinach leaves
salt and freshly ground black pepper
1 1/2 cups finely chopped mushrooms
Sauce
2 tbs butter
1 tablespoon olive oil
2 cloves garlic ( crushed )
1 bay leave ( 1 fresh or 2 dried )
1 sprig of fresh thyme
1/2 cup of cooking wine
juice from 1/2 of squeezed lemon ( include lemon wedges )
Preparation
For the Stuffing: heat the oil in a large skillet. Add the shallots and mushrooms until softened and golden. Add spinach, salt, and pepper, and cook for 1 minute to wilt the spinach. Transfer to a bowl and let cool to room temperature.
Lay the butterflied - pounded chicken breast on the protected work surface and sprinkle with salt and pepper. Spread the cool spinach mushroom mixture evenly over the chicken breasts. Roll the breasts with seam side down, tie center and sides with kitchen twine.
In a large heavy oven proof skillet, saute garlic, shallots, bay leaves, and fresh thyme sprigs in butter and olive oil.
Place rolled stuffed breasts in hot skillet and brown all sides evenly.
Continue cooking adding juice of 1/2 squeezed lemon, including lemon wedges along with 1/2 cup dry white white.
Cook until chicken feels firm to touch. You can also finish cooking in a preheated 350 degree oven for about 15 minutes.
Remove string and serve with sauce from pan.
ENJOY !
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