- Servings: 4
- 4 boneless, skinless chicken breasts
- 1/2 cup frozen spinach, thawed and squeezed of water
- 75 gr. crumbled Feta (about 1/3 cup)
- 75 gr. ricotta cheese (about 1/3 cup)
- 4 Tbsp. of chopped fresh chives
- 4 Tbsp. chopped fresh dill
- 2 Tbsp. olive oil
- 2 pads of unsalted butter
- salt and pepper to taste
- sweet paprika
- 2 Tbsp. of flour
- 1 clove of garlic, smashed
- 2 Tbsp. minced shallots
- 1 cup chicken/vegetable stock
- 1 cup dry white wine
- 1/3 cup heavy cream
- 2 Tbsp. chopped fresh parsley
DirectionsTrim your chicken breasts of any excess fat. Wash and pat dry and set aside. In a bowl, mix your spinach, chives, dill, Feta and ricotta and mix well with a fork. Taste and adjust seasoning with salt & pepper.
Using a sharp knife, carefully cut a pocket into the side of the chicken breast and fill with the spinach mixture. Secure with one or two toothpicks. Season both sides of the chicken with salt, pepper and some sweet paprika.
In a large non-stick skillet, heat the oil and butter over medium/high heat and brown side of the chicken, 3-4 minutes a side. Remove the chicken and reserve.
In the same skillet, add the wine to deglaze the tasty brown bits and reduce over medium heat for a couple of minutes, until the wine has nearly evaporated. Now add the shallots, garlic and flour and saute for another minute or so, just enough to cook the rawness out of the flour.
Now add your chicken stock along with the chicken breasts, bring to a boil and then cover and, reduce heat to a simmer and cook for about 25 minutes.
At this point your sauce should begin to coat a wooden spoon. Remove your breasts and keep warm. Add the cream to the sauce and simmer until the sauce is thick and you can draw a line into the skillet with your wooden spoon. Adjust seasoning with salt and pepper and add the chopped fresh parsley.
Cut each breast into slices, fan onto the plate, serve with your favourite rice dish and spoon the cream sauce over the sliced chicken breast. Serve immediately.