Stuffed Chicken Breasts

I made a zaar members recipe for our meal last night as we are getting close to the end of the month, thought I would get in another recipe before May. This was excellent I changed it slightly by adding some cornflour to the sauce to thicken it slightly, as I found it a little thin. I also wrapped pancetta around the breasts so the filling did not come out. I made the same amount of stuffing for 4 breasts and I was only making for 2, so my breasts were very overstuffed, so it was my fault. The chef who's recipe I copied this from served his with smashed potatoes I served mine with kumara and zucchini fritters. If you would like to see original with smashed potato recipe included or more recipes by this chef please click here.

If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards under my categories.

Ingredients

2 Cups cooked chopped and drained fresh spinach
12 Fresh basil leaf, chiffonaded
1/4 Cup fresh parsley, chopped
1 Cup ricotta cheese
1/2 Cup Gorgonzola
6 Slices pancetta, chopped
Salt & freshly ground black pepper
2 Large egg

Sauce

1 Cup dry white wine
1 Cup homemade chicken stock
2 Tablespoons Dijon mustard
1 Lemon, juice and zest of
Salt & freshly ground black pepper
Chopped fresh parsley leaves, for garnish
1 Lemon, sliced,for garnish

Chicken

4 (8 ounce) Boneless skinless chicken breast halves
Kosher salt
Fresh ground black pepper
3-4 Tablespoons vegetable oil

Method


For the Stuffing

1. Saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl.

2. Add the spinach, ricotta, Gorgonzola, basil, parsley and mix well.

3. Season with salt and pepper.

4. Add the eggs, mix well, and set aside.

Make the Chicken

1. Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat mallet or rolling pin.

2. Divide the stuffing between the breasts, mounding it along the center of each.

3. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package.

4. Secure each flap with a toothpick.

5. Season the chicken all over with salt and pepper, to taste.

6. Heat 2 tbsp oil in a large skillet over medium heat.

7. Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side.

8. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more

9. Transfer to a platter, tent with foil and keep warm in oven.

For the Sauce

1. Pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.

2. Add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste

3. Bring to a boil and simmer until thickened, 5-8 minutes, I used some cornflour to thicken as I found it a little thin.

To Serve: Arrange chicken on a plate drizzle with sauce, I served mine with zucchini and kumara fritters.

All photos taken by me unless otherwise stated.