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To make the stuffing:
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In a medium bowl, combine the swiss and ricotta cheese, chopped spinach and bacon.
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Mix well, season with salt and pepper and set aside.
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To make the sauce:
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Add the wine and stock to the small saucepan and place over high heat.
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Bring to a boil and reduce until it reaches a sauce like consistency.
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If you are having trouble reaching a sauce-like consistency add the cornstarch disolved in water to help create a thicker sauce.
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Whisk in the lemon juice, mustard and season with salt.
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Set aside.
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To make the chicken:
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Pound each of the chicken breasts between two layers of plastic wrap to about 1/4 of and inch thick.
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Place about 1/4 of the prepared stuffing along the center of each breast.
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Fold the two edges to the center and then fold the bottom rolling forward to form a tight bundle.
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Secure with toothpicks.
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You may find it easier to keep the stuffing inside the chicken by tying it with butchers string.
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Season each breast with salt and pepper.
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Heat the vegetable oil in a large non-stick skillet over medium heat to medium high heat.
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Make sure the pan is well preheated.
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Lay the breasts into the pan (lay away from you to prevent splashing).
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Brown the chicken breasts evenly on all sides.
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This will take about two minutes per side.
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Reduce heat to low, cover and cook about 5 minutes until the chicken is just cooked through.
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If you have an instant read thermometer the internal temperature should reach 160 to 165 degrees F.
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Transfer to a plate and cover with foil and allow to rest for 5 minutes.
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The internal temperature will continue to rise to 165 degrees F.
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Meanwhile, add the sauce to the skillet, heat and scrape up all the brown bits left in the skillet.
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Use a wooden spoon to avoid scratching the non-stick pan.
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To serve:
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Slice the chicken into medallions, arrange on four plates.
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Spoon the sauce over the sliced chicken, garnish as desired and serve immediately with steamed veggies.
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This is a great dish to make to impress company.
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The breasts can be stuffed in advance and held in the refrigerator until you're ready to cook them.
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Notes:
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The sauce can be very lemony, you don't need much.
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Any remaining sauce is great to drizzle over any accompanying vegetables.
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This recipe makes a lot of stuffing, try not to over-stuff the breasts or use large sized chicken breasts.
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You could also substitute chopped sun-dried tomatoes instead of the bacon.
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It also works well if you substitute the swiss cheese with feta cheese (especially with the sun-dried tomatoes).
