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STUFFED CHICKEN IN ROASTED SHALLOT WINE




List of Ingredients



• *****************STUFFED CHICKEN*******************
  
• 1 TABLESPOON OLIVE OIL
  
• 2 TABLESPOONS DICED ONION
  
• 1 TEASPOON MINCED GARLIC
  
• 1/2 TEASPOON HERB DE PROVENCE
  
• 2 OUNCES SHERRY WINE
  
• SALT AND PEPPER
  
• 2 OUNCES MOZZARELLA CHEESE
  
• 1 OUNCE GORGONZOLA CHEESE
  
• 1 OUNCE PARMESAN CHEESE
  
• 4 WHOLE ( 6 OUNCE EACH) BONELESS CHICKEN BREASTS
  
• 16 WHOLE FRESH SPINACH LEAVES
  
• 4 SLICES PROSCUITTO
  
• 4 EACH ROASTED RED PEPPER FILETS
  
• **********************ROASTED SHALLOT WINE SAUCE*****************
  
• 2 OUNCES OLIVE OIL
  
• 4 TABLESPOONS SHALLOTS
  
• 1/2 CUP MADERIA WINE
  
• 1/2 CUP CHICKEN STOCK OR PAN DRIPPINGS
  
• 1/4 CUP HEAVY CREAM
  
• 1 TABLESPOON DIJON MUSTARD
  
• SALT AND PEPPER
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. SAUTE ONIONS AND GARLIC IN OLIVE OIL. ADD HERBS AND SHERRY AND REDUCE UNTIL NEARLY DRY. REMOVE FROM HEAT AND COOL COMPLETELY. WHEN COOLED, ADD SHREDDED MOZZARELLA, GORGONZOLA AND PARMESAN CHEESE AND BLEND WELL.
   
3. GENTLY POUND CHICKEN BREASTS TO 1/2" THICK OR UNTIL DOUBLED IN SIZE.
   
4. ON ONE SIDE OF CHICKEN BREAST, PLACE SPINACH, PROSCUITTO, ROASTED RED PEPPER AND CHEESE MIXTURE. FOLD CHICKEN TOGETHER TIGHTLY, TUCKING IN ALL STUFFED INGREDIENTS. BRUSH WITH OLIVE OIL AND YOUR FAVORITE SEASONINGS. BAKE FOR 40 TO 45 MINUTES.
   
5. ROASTED SHALLOT SAUCE:
   CARMELIZE SHALLOTS IN OLIVE OIL. ADD MADERIA WINE AND CHICKEN STOCK, REDUCE UNTIL SLIGHTLY THICKENED. FINISH SAUCE WITH THE HEAVY CREAM, MUSTARD AND SALT AND PEPPER TO TASTE.
   
6. SERVE STUFFED CHICKEN WITH SAUCE.