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Stuffed Chicken Breasts




Source of Recipe


Unknown


List of Ingredients




1 - 10 Ounce package frozen chopped spinach, thawed, squeezed
dry
3/4 Cup Ricotta
1/2 Cup grated Parmesean
1 Cup dry white wine
1/2 Cup breadcrumbs
1 Egg, beaten to blend
Salt and pepper to taste
4 Boneless chicken breasts
2 Tablespoons butter
Lemon slices

Recipe



Combine first 5 ingredients in medium bowl. Season with salt and pepper. Make a slit in edge of each breast half. Insert knife into slit and cut arc, creating a pocket. Fill each pocket with 2 tablespoons spinach mixture (reserve remainder for another use). Press each pocket to close and secure with toothpick.

Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until lightly browned, about 2 minutes per side. Add wine. Reduce heat, cover and simmer until chicken is springy to touch, about 15 minutes.

Transfer chicken to plates. Garnish with lemon slices.