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1
You will also need: large plastic food storage bags or waxed paper.
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2
Place breasts in the center of a plastic food storage bag or between 2 sheets of waxed paper.
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3
Pound out the chicken from the center of the bag outward with a mallet or a heavy skillet.
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4
Be firm and controlled with your strokes.
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5
Defrost spinach in the microwave.
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6
Transfer spinach to a kitchen or a piece of cheese cloth.
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7
Twist towel around spinach and wring it out until the spinach is very dry.
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8
Transfer the spinach to a medium size mixing bowl.
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9
Place a non-stick skillet over medium heat.
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10
When skillet is hot, add the butter, mushrooms, garlic and shallot.
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11
Season with salt and pepper, and saute 5 minutes.
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12
Transfer mushrooms, garlic and shallot to a food processor.
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13
Pulse to grind the mushrooms, and transfer to the mixing bowl, adding the processed mushrooms to the spinach.
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14
Add ricotta and grated cheese and nutmeg to the bowl.
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15
Stir to combine the stuffing.
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16
Return the skillet to the stove over medium-high heat.
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17
Place a mound of stuffing on each breast, and wrap and roll breast over the stuffing.
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18
Secure breasts with toothpicks.
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19
Add 3 Tablespoons of extra-virgin olive oil to the skillet.
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20
Add breasts to the skillet and brown on all sides, about 10 to 12 minutes.
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21
The chicken will cook quickly, because it is thin.
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22
Remove breasts.
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23
Add butter and flour to the skillet.
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24
Cook butter and flour 1 minute.
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25
Whisk in the wine and reduce for another minute.
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26
Whisk in the chicken broth, and then return the breasts to the skillet.
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27
Reduce the heat and simmer until ready to serve.
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28
Remove the toothpicks.
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29
Serve the breasts either whole, or slice on an angle and fan out on the dinner plates.
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30
Top the stuffed chicken breasts or sliced stuffed chicken breasts with generous spoonfuls of the sauce.
