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1
To make chicken:.
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Melt butter in a skillet over medium heat. Add onion and red pepper and saute about 5 minutes.
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3
Drain spinach and squeeze dry. Finely chop and add to pan.
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4
Add salt, pepper, tarragon and nutmeg. Mix well and remove from heat.
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5
Preheat oven to 375 degrees.
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6
Rinse and dry chicken breast halves. Place a breast half between 2 pieces of waxed paper or saran wrap. Pound chicken breast until 1/4 inch thick. Repeat with remaining breast halves.
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7
Lay each breast half out on the cutting board. Divide spinach mixture between all 8 breasts and sprinkle with the cheese.
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8
Lift edges over the filling and secure with toothpicks.
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9
Place seam side down in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
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10
Pour wine over the chicken and sprinkle with paprika.
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11
Bake for about 35 minutes or until filling is heated through and chicken is tender.
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12
To make sauce:.
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13
In a saucepan, melt butter over medium heat.
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14
Add flour, salt, pepper and tarragon and stir and cook for about 1 minute.
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15
Add broth slowly and cook until bubbly and thickened. Stir constantly. This takes about 3 minutes.
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16
Reduce heat to low and stir in wine, cheese and juices that accumulated in the baking pan when you cooked the chicken.
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17
Stir and cook until cheese is melted, about 1 minute.
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18
Remove toothpicks from chicken breast halves.
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19
Place them on a platter and top each one with about 1 Tablespoon of the cheese sauce.
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20
Pass the remaining sauce at the table.
