| Cuisine: Italian | Type: Main Course | Serves: 4 |
|
Source:
|
The best of casual Italian Cooking -- Mary Beth Clark |
|
Attributes:
|
Healthy |
|
Comments:
|
To make this recipe a bit easier, make the chicken rolls ahead of time -- up to two hours. Just store them wrapped in plastic wrap in the fridge. |
|
Serving Suggestions:
|
|
Ingredients:
|
Filling: 2 tsp. unsalted butter 2 tbs. finely chopped yellow onion 1 tsp. minced garlic 3/4 lb spinach, stems removed and chopped 3 tbs. drained and chopped, oil-packed sun-dried tomatoes 2 tbs. freshly grated Parmesan cheese Salt and ground white pepper 4 skinless, boneless chicken breast halves, about 1/4 lb each 4 thin slices Emmenthaler cheese 2 tbs. canola oil Flour for dredging Mushroom-wine Sauce: 2 tsp. unsalted butter 1/2 cup thinly sliced yellow onion 1/2 lb fresh white mushrooms, sliced thin 1/4 cup fruity Italian white wine 1/2 cup meat or vegetable stock 1/4 cup heavy cream Salt, ground white pepper and freshlly grated nutmeg |
|
Instructions:
|
1. Make the fillilng by frying the onion in butter over medium heat for 1 minute. Raise the heat to medium-high and add the garlic and spinach. Sauté until the spinach is wilted. Stir in the sun-dried tomatoes. Transfer mixture to a colander and drain, pressing gently with a spoon to release moisture. Allow to cool. 2. Transfer the spinach mixture to a bowl and stir in the Parmesan and season with salt and white pepper. Set aside. 3. Pound chicken breasts thin between plastic wrap. Place 1 piece of cheese on each breast. Spoon 1/4 of spinach mixture on top and shape each into a log, folding the sides in and rolling up. Secure with a toothpick. 4. Preheat oven to 425°F. In the frying pan, over medium-high heat, warm the oil. Dredge the chicken rolls in flour, shaking of excess, and place in pan and brown lightly on all sides, 5-7 minutes. 5. Transfer chicken to a baking dish. Place in center of oven and immediately reduce heat to 375°F. Bake until cooked through, about 10-12 minutes. Transfer to warmed serving plates and allow to stand for a minute or two. Remove toothpicks. 6. While the chicken is baking, make the sauce. In a small frying pan (or reuse the chicken pan with all oil poured off), melt the butter. Add the onion and sauté until edges begin to turn translucent. Add the mushrooms and sauté until barely limp, about 2-3 minutes. Pour in the wine and deglaze the pan by stirring to dislodge any brown bits. Cook over medium heat until the wine is reduced by half. Add the stock and simmer until reduced by half, 3-4 minutes. Pour in the cream and simmer until the sauce thickens slightly, 1-2 minutes. Season with salt, pepper and nutmeg. 7. Spoon the sauce over the chicken and serve immediately. |
|
Related recipes:
|
None |
2007-01-01