Chicken Breasts Stuffed With Fontina Cheese & Spinach
February 12, 2015
"The star of the recipe is the sauce, which is fantastic, very tangy and incredibly velvety with addition of the six tablespoons of butter right at the end. By evelyn/athens"
- Serving Size: 1 (262.6 g)
- Calories 602.1
- Total Fat - 42.9 g
- Saturated Fat - 20.9 g
- Cholesterol - 180.5 mg
- Sodium - 625.1 mg
- Total Carbohydrate - 3.3 g
- Dietary Fiber - 0.2 g
- Sugars - 0.9 g
- Protein - 48 g
- Calcium - 390.8 mg
- Iron - 1.8 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.1 mg
Combine wine, cream, lemon juice, vinegar, chopped shallot and pepper in medium saucepan. Boil until reduced to 1/4 cup, about 8 minutes (can be prepared 1 day ahead).
Pound each chicken breast between sheets of wax paper to 7 x 4 inch rectangle.Place smooth side down on work surface. Rub 1/2 tsp olive oil and 1/2 tsp minced garlic over each chicken breast. Sprinkle each with 1/3 cup of Fontina cheese. Top each with 3 spinach leaves, overlapping if necessary
Starting at short end, tightly roll up chicken, jelly-roll style.Tie with string in several places (can be prepared 8 hours ahead).
Preheat oven to 350F degrees.
Heat remaining 2 tblsps oil in heavy, large ovenproof skillet.
Season chicken with salt and pepper. Brown well on all sides, about 10 minutes. Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes. Transfer to plate and cool 5 minutes.
Bring sauce to simmer. Add butter, one piece at a time, whisking just until butter melts and sauce is smooth.Spoon sauce onto plates.
Cut string off chicken. Cut chicken crosswise into 1/2 inch thick slices and fan out on plates, overlapping. Serve, passing remaining sauce separately.
Tips & Variations
No special items needed.