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1
In a bowl, cream together the butter with the truffle oil and fleur de sel.
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2
Divide the butter into 4 equal amounts and place each on a piece of plastic wrap.
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3
Mold each into a plug the size of a small finger and wrap tightly.
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4
Refrigerate until firm before using.
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5
(Can be refrigerated for up to 1 week and frozen for up to 1 month before use.)
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6
Place each chicken breast between 2 sheets of plastic wrap.
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7
Using the flat side of a meat mallet, pound the breasts to a 1/4-inch thickness, being careful not to tear the meat.
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8
Remove the top piece of the plastic wrap and season lightly with salt and pepper.
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9
Insert 1 plug of truffle butter in the center of each breast.
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10
Roll the meat up and over to completely enclose the butter.
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11
Secure the meat with a toothpick.
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12
In a shallow bowl, beat the eggs and water.
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13
In another bowl, place the flour and lightly season with salt and white pepper.
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14
In a third bowl, combine the bread crumbs and Parmesan and lightly season with salt and white pepper.
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15
One at a time, turn the stuffed chicken breasts in the flour to lightly coat, shaking to remove any excess.
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16
Dip in the beaten eggs, letting the excess drip off, then dredge in the bread crumbs to coat completely.
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17
Refrigerate until very cold, at least 30 minutes or until ready to cook.
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18
Preheat the oven to 350 degrees F.
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19
Heat 3 tablespoons of the clarified butter in a large, ovenproof skillet over medium-high heat.
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20
Add the chicken breasts and cook, turning, until browned on all sides, 2 to 3 minutes.
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21
Place in the oven to finish cooking, about 12 minutes.
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22
While the chicken is cooking, heat the remaining 1 tablespoon of clarified butter over medium-high heat.
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23
Add the shallots, red pepper flakes, and garlic and cook, stirring, until tender, about 3 minutes.
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24
Add the spinach and cook until just wilted, about 3 minutes.
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25
Lightly season with salt and remove from the heat.
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26
Remove the chicken from the oven.
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27
Place 1 chicken breast on each of 4 plates and arrange the spinach around the sides.
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28
Serve immediately.
