What’s your favorite wine?
Mine is “But I don’t want to get up to go to work!” I guess I should have spelled it whine. That homophone (words sound alike regardless of their spelling) was also put to use in my previous post “Bring Your Favorite Whine!“. I’ve highlighted wine a number of times here, but whining? Not so much.
Having watched my share of Saturday Night Live in the 80’s, I now associate whining with two of their characters, Doug and Wendy Whiner. The couple spoke in a nasally voice and every line out of their mouths sounded like a tortured whine. Doug (played by Joe Piscopo) and Wendy (Robin Duke) never thought they were whining but everyone around them couldn’t stand it. In fact, a writer mentioned they were trying to create characters that would just annoy the audience. They hit that one on the head. For years when I heard whining, I’l say (in my best whining voice) “Doug and Wendy Whiiiiiiner.”
Kim’s Stuffed Chicken Breasts with Lemony White Wine Sauce
Lucky for me there is nothing about this dish to whine about!
A wide variety of ingredients.
Mixing the filling.
Pound those breasts thin and add on some of the filling.
Try to keep them together with a toothpick.
In the pan.
This is creamy and tangy at the same time.
Kim’s Stuffed Chicken Breasts with Lemony White Wine Sauce
prep 30 mins ∙ cook 10 mins ∙ makes 4 ∙ difficulty Hard ∙ source Eating Stella Style
INGREDIENTS
STUFFING
- 2 cups cooked fresh spinach, chopped and drained well
- 1 cup whole milk ricotta cheese
- 1 cup crumbled Gorgonzola cheese
- 8 slices of cooked bacon
- Kosher salt and freshly ground pepper to taste
- 2 large eggs
SAUCE
- 1 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons Dijon mustard
- 1/3 cup lemon juice
- Kosher salt and freshly ground black pepper
CHICKEN
- 4 8 ounce boneless chicken breast halves
- Kosher salt and freshly ground black pepper
- 4 tablespoons vegetable oil
- 2 tablespoons chopped Italian parsley for garnish
DIRECTIONS
1) Make the stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
2) Make the sauce: Combine the wine and stock in a saucepan. Bring to a boil and reduce to a sauce like consistency. Shush in the mustard, lemon juice, and season with salt and pepper to taste. Set aside.
3) Make the chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound until the chicken is 1/4 inch thickness with tenderizing mallet or rolling pin.
4) 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 tightly rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper to taste.
5) heat the oil in a large skillet over medium heat and add the chicken and cook, turning occasionally, and browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about five minutes more. Transfer the chicken to a cutting board and let rest for five minutes.
6) meanwhile, pour the sauce into the same skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
7) Slice the chicken into medallions, divide between plates, and spoon some of the sauce over each. Garnish and serve.
Rantings of an Amateur Chef 
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