Stuffed Chicken Spiral With White Wine Sauce Recipe

Name: Stuffed Chicken Spiral With White Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Medium Small Chicken Breasts; 2 cups Sauteed, Chopped Spinach; 1 cup Ricotta Cheese; 1/2 cups Gorgonzola Cheese; 1/4 cups Finely Chopped Cooked Pancetta Or Bacon; 1 whole Large Egg; 2 Tablespoons Olive Oil; 1 cup Dry White Wine; 1 cup Chicken Broth; 1 Tablespoon Dijon Mustard (Sauce); 2 Tablespoons Lemon Juice; 3 Tablespoons Capers; 1 Tablespoon Softened Butter; 1 teaspoon All-purpose Flour; 1/4 cups Chopped Fresh Parsley; Salt And Pepper, to taste

Servings: persons

4 whole Medium Small Chicken Breasts
2 cups Sauteed, Chopped Spinach
1 cup Ricotta Cheese
1/2 cups Gorgonzola Cheese
1/4 cups Finely Chopped Cooked Pancetta Or Bacon
1 whole Large Egg
2 Tablespoons Olive Oil
1 cup Dry White Wine
1 cup Chicken Broth
1 Tablespoon Dijon Mustard (Sauce)
2 Tablespoons Lemon Juice
3 Tablespoons Capers
1 Tablespoon Softened Butter
1 teaspoon All-purpose Flour
1/4 cups Chopped Fresh Parsley
Salt And Pepper, to taste

1
Place each breast between sheets of plastic wrap and pound to an even thickness of about 1/4 of an inch.
2
In a bowl, mix together the spinach, ricotta, gorgonzola, pancetta, and egg.
3
Season with salt and pepper.
4
Divide the stuffing between the four breasts, mounding it towards the center, leaving at least an inch free along the edges.
5
Roll the breasts up, enfolding the stuffing inside, and secure with toothpicks.
6
Season with salt and pepper.
7
Heat the olive oil in a heavy skillet, and then add the chicken, browning the breasts on all sides over medium heat.
8
Cover the skillet, reduce the heat to low, and continue to cook until cooked through, about 5 minutes.
9
Keep warm.
10
Combine the wine and broth in a small saucepan and bring to a boil.
11
Whisk in the mustard, lemon juice and capers, and season with salt and pepper.
12
Cook over medium heat until it is reduced by 1/3.
13
Stir together the butter and flour, and whisk just enough into the sauce to thicken it.
14
Add the chopped parsley and stir.
15
To serve, remove the toothpicks from the chicken and slice.
16
Arrange slices onto four individual plates or one large platter and spoon the sauce on top.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 whole Medium Small Chicken Breasts, 2 cups Sauteed, Chopped Spinach, 1 cup Ricotta Cheese, 1/2 cups Gorgonzola Cheese, and more.

Yes, Stuffed Chicken Spiral With White Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Chicken Spiral With White Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions