Stuffed Chicken Breast with White Wine Sauce

Ingredients

• 1 cup 40 Knots Pinot Gris
• 1 cup frozen spinach, thawed and drained
• 1 cup ricotta cheese
• 1/2 cup Swiss cheese, grated
• 1 egg
• 2 tbsps olive oil
• 4 large skinless, boneless chicken breast halves
• 1 cup chicken stock
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• salt and pepper to taste

Directions

1.  In a medium bowl, combine spinach, ricotta, Swiss cheese, egg, salt and pepper.  Set aside.

2.  Place 1 chicken breast half between two layers of plastic wrap or wax paper, boned side up.  Starting in the centre of the breast, gently pound the chicken with a rolling pin or the flat side of a meat hammer until the breasts are around 1/4 inch thick.  Repeat with the remaining chicken breast halves.

3.  Season the meat with salt and pepper.  Divide the spinach mixture into 4, placing a pile in the centre of each flattened breast.  Wrap the breast around the spinach mixture like a parcel and use toothpicks to secure.

4.  Heat the oil in a large pan over medium heat.  Add the chicken parcels and fry for approximately 3 minutes on each side.  Reduce the heat to low, cover the pan and cook for a further 6-7 minutes or until the meat is cooked through.  Do not overcook the meat, or it will dry out.  Remove chicken and let it stand for 5-6 minutes.

5.  Heat 40 Knots Pinot Gris and stock in a saucepan over high heat, stirring frequently.  Once it boils, reduce the heat and simmer, reducing the mixture by about one-third.  Add mustard and lemon juice and stir through.

6.  Cut chicken parcels into thick slices and top with the sauce.  Serve immediately with your favourite vegetables or salad.

Contributed by: Troy and Cheryl-Lynn Townsin, found in Cooking with BC Wine