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Breast of Chicken ala Marcucio




Source of Recipe


Sons of Seymour cookbook


List of Ingredients




1/4 c butter

2 Tbsp lemon juice

Dash nutmeg

Salt and pepper to taste

Fresh spinach leaves

4 boneless chicken breasts

4 oz BelGioioso Mild Provolone, shredded

1/4 c flour

1 c white wine

1 tsp minced shallots

3/4 c whipping cream or half and half



Recipe



Melt 1 Tbsp butter in skillet; add lemon juice, nutmeg, salt, pepper and spinach; cook until limp, drain and set aside. Flatten chicken breasts and season with salt and pepper. Layer spinach mixture and cheese on each chicken breast and roll up. Secure with wooden pick and coat with flour. Brown in remaining butter over medium high heat. Place in baking dish and bake at 350F for 30 minutes. Remove chicken from pan and pour drippings into small saucepan. Add wine and shallots and simmer until reduced by half. Strain and set aside. Simmer cream until thickened, about 5 minutes, and stir in wine mixture. Cut each breast into slices and serve on sauce. Serves 4.