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1
preheat oven to 300 degrees F
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2
For the Stuffing:
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3
saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl
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4
add the spinach, ricotta, Gorgonzola, basil, parsley and mix well
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5
Season with salt and pepper
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6
Add the eggs, mix well, and set aside
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7
Make the Chicken:
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8
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 2 tbsp oil in a large skillet over medium heat
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14
Add the chicken in batches 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 to a platter, tent with foil and keep warm in oven
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17
meanwhile make the potatoes--
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18
add potatoes in a 6 qt pan with water to cover and kosher salt
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19
bring to a boil
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20
lower to simmer, cover and cook 15-20 minutes until potatoes are tender
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21
drain
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22
return to pot and cook over low heat until dried, remove from heat
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23
add butter, salt, pepper and milk, mashing with a masher until chunky, set aside
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24
for the sauce :
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25
pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon
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26
add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste
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27
bring to a boil and simmer until thickened, 5-8 minutes
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28
place potatoes on 4 plates
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29
serve 1 chicken breast overlapping potatoes and serve sauce atop
