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1
With your mallet or tenderizer, pound chicken breasts to about 1/2 inch thick; set aside until ready to use.
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2
Clarify sweet chipolline onions in a little oil; remove from pan and set aside until ready to use.
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3
Cook garlic until just golden in colour; remove from pan and set aside with the onions.
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4
Cook chopped mushrooms until liquid dissipates, stirring constantly to prevent burning. Remove from heat and set aside.
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5
Brown ground chicken, using about 2 tbsp oil, add oil as required.
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6
To the ground chicken add onions, garlic, mushrooms, parsley, oregano and black pepper to taste.
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7
Stir constantly for 5 or 6 minutes, to blend flavours.
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8
Steam spinach until just wilted; remove from pan and squeeze dry.
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9
Chop spinach, coarse; add parmesan cheese, and mix together.
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10
Divide ground chicken mixture evenly, and spoon onto one half of each flattened chicken breasts.
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11
Divide spinach mixture evenly, and spoon over chicken mixture.
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12
Top the mixture(s) with a slice of provalone.
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13
Fold the other half of chicken breast over the mixture(s), and press the edges together to form a pouch.
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14
Brown each pouch on both sides; reduce heat, cover pan and continue cooking until done; 10-12 minutes.
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15
Remove cooked chicken to plates and spoon sauce over pouches. Serve hot with vegetables or pasta (your choice).
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16
For the sauce: Melt butter in a pan
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17
Add corn starch, stirring constantly with your whisk, to blend.
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18
Add mascarpone cheese.
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19
Continue to stir with your whisk while slowly adding dry white wine.
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20
When cheese is blended thoroughly with the mixture, add fresh basil.
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21
Mix well and spoon sauce over finished chicken breasts.
