Wednesday, January 23, 2013

Spinach, Ricotta and Blue Cheese Stuffed Chicken Breast

For some strange reason on my last trip to Sam's I bought a huge container of ricotta cheese.   I wasn't even sure what I was going to do with, but it was such a dog gone good price.  I ended up making VERY good use of it in a couple of different recipes.  Gordy's and my hands down favorite was Spinach, Ricotta and Blue Cheese Stuffed Chicken Breast!
I began by preparing the stuffing.  I steamed some fresh spinach, watching it carefully so as not to make a big bowl of mush.  I drained the spinach and once it was cool enough to handle, I chopped it up.  I combined the spinach with some ricotta, blue cheese, and bacon and mixed well. I seasoned the mixture  with a little salt and pepper and stirred in a beaten egg.  I covered the mixture and put it in the fridge while I prepared my chicken breast.
I placed each chicken breast between 2 doubled-up sheets of plastic wrap, and pounded to an even 1/4-inch thickness with a meat mallet.  When done, I laid the chicken on a cutting board and removed the cheese mixture from the fridge.
I divided the stuffing between the breasts, mounding it along the center of each.
I folded the bottom edge of each breast over the stuffing, folded in the sides, and rolled forward until completely wrapped.  I seasoned the chicken all over with salt and pepper.  I lightly oiled a casserole and placed the chicken rolls in pan and baked for about 30 minutes at 350 degrees.   While the chicken was baking, I prepared the sauce.
I combined some wine and chicken stock in a small saucepan. I brought it to a boil.  I reduced the heat slightly and cooked, stirring often until reduced by about 1/2. I whisked in the mustard, lemon juice, and seasoned with a little salt and pepper.   I reduced the heat to low and let it simmer.  I removed the chicken to a cutting board and let it rest about for 5 minutes.  I sliced the chicken into medallions, divided among plates, and spooned some of the sauce over each. This was so yummy, I can't wait to buy some more ricotta from Sam's so I have to make it again!
Spinach, Ricotta and Blue Cheese 
Stuffed Chicken Breast
(print recipe)
Stuffing:
1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup crumbled blue cheese
4 slices cooked bacon, crumbled 
1/4 cup roasted red pepper slices
Kosher salt and freshly ground black pepper
1 large egg 

Sauce:
1/2 cup dry white wine
1/2 cup chicken stock
1 tablespoon whole grain mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish 

Chicken:
4 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Make the Stuffing: In a bowl, combine the spinach, ricotta, blue cheese, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, cover and store in refrigerator until ready to use.
Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat mallet or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. 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. (if needed, secure each flap with a toothpick.) Season the chicken all over with salt and pepper, to taste.  Lightly oil a casserole. Place chicken rolls in pan and bake for about 30 minutes at 350 degrees. 
Make the Sauce: Combine the wine and stock in a saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside. 
Transfer the chicken to a cutting board and let rest for 5 minutes.
Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each.

4 comments:

Happy Valley Chow said...

Mmmm sounds fantastic, great combination of flavors. I will definitely have to try this recipe, stuffed chicken is one of my favorites! Thanks for sharing :)

Sincerely,
Happy Valley Chow

Serena Bakes Simply From Scratch said...

This looks totally amazing! YUM!

Medeja said...

That stuffing sounds so delicious!

claudia lamascolo said...

Stuffing always stops me in my tracks and this looks spectacular!