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1
Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well.
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2
Season with salt and pepper.
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3
Add the egg, mix well, and set aside.
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4
Make the Sauce: Combine the wine and stock in a non-reactive saucepan.
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5
Bring to a boil and reduce to a sauce-like consistency.
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6
Whisk in the mustard, lemon juice, and season with salt and pepper, to taste.
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7
Set aside.
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8
Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin.
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9
Divide the stuffing between the breasts, mounding it along the center of each.
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10
Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package.
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11
Secure each flap with a toothpick.
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12
Season the chicken all over with salt and pepper, to taste.
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13
Heat the oil in a large skillet over medium heat.
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14
Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side.
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15
Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
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16
Transfer the chicken to a cutting board and let rest for 5 minutes.
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17
Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
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18
Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each.
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19
Garnish with parsley and serve immediately.
