Spinach & Ricotta-Stuffed Chicken Breasts
Chicken Recipe - Poultry Recipe

Ingredients:

Spinach and Ricotta Stuffing (see recipe below)
4 (6 to 7 ounces each) chicken breast halves, boneless and skinless*
Coarse salt and freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup dry white wine 
1/2 cup chicken stock
1 tablespoon Dijon-style mustard
1 lemon, juiced (approximately 2 tablespoons)
Coarse salt and freshly ground black pepper
Chopped parsley leaves, for garnish

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/4-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue, it’s important to use gentle strokes when pounding—the meat can tear easily.

Divide the stuffing between the breasts, mounding it along the center of each. 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. Secure each flap with a toothpick. Season the chicken with salt and pepper.

In a large frying pan over medium heat, heat the vegetable oil. Add the stuffed chicken rolls and cook, turning occasionally, until browned, about 2 minutes per side. Cover the frying pan, turn the heat down to low, and cook until just cooked through, about 5 minutes more. Since the chicken has been pounded very thin, they will cook quickly. Transfer the chicken rolls to a cutting board and let rest for 5 minutes.

While the chicken is resting, make the Lemon White Wine Sauce. In the same frying pan as the chicken was cooked in, add white wine and chicken stock (stirring and scraping the bottom with a wooden spoon until it is well combined). Bring to a boil and reduce to a sauce-like consistency. Whisk in the Dijon mustard, lemon juice, and season to taste with salt and pepper.

With a sharp knife, slice the chicken rolls into medallions. Divide the medallions among the serving plates; spoon some of the Lemon White Wine Sauce over each one. Garnish with parsley and serve immediately.