1. preheat oven to 300 degrees F 2. For the Stuffing: 3. saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl 4. add the spinach, ricotta, Gorgonzola, basil, parsley and mix well 5. Season with salt and pepper 6. Add the eggs, mix well, and set aside 7. Make the Chicken: 8. Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin 9. Divide the stuffing between the breasts, mounding it along the center of each 10. 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 11. Secure each flap with a toothpick 12. Season the chicken all over with salt and pepper, to taste 13. Heat 2 tbsp oil in a large skillet over medium heat 14. Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side 15. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more 16. Transfer to a platter, tent with foil and keep warm in oven 17. meanwhile make the potatoes-- 18. add potatoes in a 6 qt pan with water to cover and kosher salt 19. bring to a boil 20. lower to simmer, cover and cook 15-20 minutes until potatoes are tender 21. drain 22. return to pot and cook over low heat until dried, remove from heat 23. add butter, salt, pepper and milk, mashing with a masher until chunky, set aside 24. for the sauce : 25. pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon 26. add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste 27. bring to a boil and simmer until thickened, 5-8 minutes 28. place potatoes on 4 plates 29. serve 1 chicken breast overlapping potatoes and serve sauce atop ---------------------------------------------------------------------------
Nutrition
Ingredients
