You may also like
Categories:
chicken breasts filling pine nuts spinach shallots Ricotta cheese pesto sauce egg yolk pepper chicken unsalted butter lemon juice sauce unsalted butter mushroom chicken stock white wine whipping cream fresh basil
Viewed: 25 - Published at: 9 years agoIngredients
- 6 boneless skinless chicken breasts
- 3 slices prosciutto, 1/8-inch thick, halved
- Filling
- 1/4 cup pine nuts
- 1 lb spinach, trimmed
- 3 shallots, minced
- 1/2 cup ricotta cheese
- 1/4 cup pesto sauce
- 1 egg yolk
- 1/8 teaspoon pepper
- For basting chicken
- 3 tablespoons unsalted butter, melted
- 3 tablespoons lemon juice
- Sauce
- 3 tablespoons unsalted butter
- 1/2 lb mushroom, sliced
- 1 cup chicken stock
- 3/4 cup white wine
- 1/2 cup whipping cream
- 2 tablespoons fresh basil, chopped
Method
- Preheat oven to 350 degrees. Toast pine nuts 5 minutes, until lightly browned. Reserve.
- Put washed spinach in skillet, cover. Steam about 2 minutes. Place in strainer, rinse with cold water and squeeze as much liquid out as possible. Chop medium fine.
- Heat butter in skillet, saute shallots until soft.
- Increase oven to 375 degrees.
- Butter a shallow baking dish.
- Mix pine nuts, spinach, shallots, ricotta cheese, egg yolk and pepper.
- Pound chicken breasts slightly.
- Place 1/.2 slice prosciutto on each breast, followed by 1/6 of filling. Fold in half. Place in buttered baking dish.
- Mix melted butter and lemon juice. Spoon over chicken breasts. Bake, basting occassionally, for 30 minutes (or until tender). Remove to platter and keep warm.
- Make sauce: Melt butter in skillet, saute mushrooms 3 minutes. Remove mushrooms.
- Add stock to skillet, boil until rediced to 1/4 cup. Add wine, boil until reduced to 1/2 cup. Add cream, boil until reduced to 3/4 cup.
- Return mushrooms to sauce.
- Add whatever juices have accumulated in chicken dish to sauce. Bring to boil, stirring. Add basil.
- Serve chicken breasts on platter. Pass sauce separately.
